A powerful but beautiful Junmai Daiginjo with tons of fruit. Banana, mango and other tropical fruits literally jump out of the glass. In the mouth we encounter an amazing freshness that provides a nice balance. A sake for spicy dishes or desserts.
Kochi Prefecture is known for the highest alcohol consumption in Japan. However, this does not mean that only the volume is taken into account, on the contrary! The region is characterized by a number of small family breweries that have settled here for centuries. The reason is simple: the quality and purity of the water here is simply fantastic, even if the hot and humid climate that characterizes southern Japan is not ideal for the production of sake. Kameizumi is a craft brewery founded in 1897. The volumes are tiny, and even at the busiest time of the brewing season, only five people work here. Despite its size, the brewery is a pioneer in putting Koichi sake back on the menu, notably by developing CEL-24, a local yeast.
Type: Junmai Daiginjo
Rice: Hattan nishiki
Polishing degree: 50%