KAMEIZUMI SHUZO - KOCHI PREFECTURE
Kameizumi Shuzo is installed in the Tosa region, at the southern point of the smallest of the four main Japanese islands, the island of Shikoku. This region is rather hot and thus it is difficult to produce sake without great technical knowledge. The brewery has mastered the use of different yeasts, multiplying combinations in order to achieve ever better sakes. Kameizumi Shuzo is famous for the creation of many yeast strains in the CEL series, including the exceptional CEL24, which is used in the production of their magnificent Daïginjo.
Produced from 50% polished Matsuyama Mitsui rice and Kochi AC-91 yeast, Biryusen has a different profile from the usual Kameizumi. Elegant aromas, a nice balance between acidity and bitterness. Delicate and refreshing, the quality of the Niyodo River water is reflected.
The ultra delicate and refreshing sake
<span...
Surely one of the most successful Daïginjo of its generation. Sharp, fresh, with notes of green apples, young herbs and crisp grapes. Dense scents of ripe fruit (pineapples, bananas, pears), well-rounded and powerful, with exotic fruits pears and citrus fruits. A sake that will not disappoint you ! Vivid, fesh, crispy <span...
Still on the use of local yeast from Kochi, CEL-19, this time combined with KA-1 from Kumamoto. Here is the exceptional vintage of Kameizumi Shuzo. The nose is fruity, elegant, with notes of apples. In the mouth, a beautiful acidity and a perfect balance. A discreet sake of beauty, supple and super clean on the finish. The elite of Kameizumi...
Maekake is the traditional apron of the sake brewers, and each brewery has his own. Always blue in color, this tradition is five times secular. Here is the one from Kameizumi Shuzo brewery in the locality of Kochi. The elegant Maekake of the Kameizumi Shuzo brewery
