Kameizumi

-TASTE-
Kaze Naruko the rare rice strain used for this brew, was developed under the code name
“Koiku No. 63”. It has rich aromas and subtle flavors.

-SPEC-
Rice: Kaze Naruko / Rice Polishing: 55% / Alc: 16.5% / SMV +5 /
Temperature: Cold, Warm / Region: Kouchi /720ml

-TASTE-
Kameizumi Junmai Ginjo Unfiltered Raw Sake” is brewed from Kochi Prefecture’s specialty sake rice
“Gin no Yume”. Yeast CEL-19 has a taste very similar to that of white wine, with a strong fruity flavor
and just the right balance of sweetness and acidity.
It is very popular among women and new wine lovers.

-SPEC-
Rice: Gin no Yume / Rice Polishing: 50% / Alc: 16.5% / SMV -/
Temperature: Cold / Region: Kouchi /720ml

-TASTE-
The fruity aroma reminiscent of delicious apples and pineapples is emphasized with a clear and transparent acidity.

-SPEC-
Rice: Hattan Nishiki / Rice Polishing: 50% / Alc: 14% / SMV -8 to -20 /
Temperature: Cold / Region: Kouchi /720ml

-TASTE-
The ‘Kameizumi Tokubetsu Junmai’ achieves a delicate balance between sweetness, acidity,
bitterness, and umami. This sake is made from rice, koji, and water sourced from Kochi Prefecture.
We use two types of koji mold, AA-41 and A-14, developed in Kochi.

-SPEC-
Rice: Tosa-Nishiki / Rice Polishing: 60% / Alc: 15.5% / SMV -/
Temperature: Cold, Warm / Region: Kouchi /720ml

-TASTE-
The balanced flavors are brought out from the soft fragrance with bright undertones in this sake,
which is conditioned at low temperatures similar to ginjo varieties.

-SPEC-
Rice: Matsuyama-Mitsui / Rice Polishing: 60% / Alc: 15% / SMV -/
Temperature: Warm, Hot / Region: Kouchi /720ml