Detailed tasting notes : Kameizumi is a Junmai Daïginjo Genshu, a pure fruit of rice fermentation, with no alcohol added at the end of the process and no adjustment by adding water. The use of a special yeast strain, CEL24, developed in the Kochi region, gives Kameizumi remarkable characteristics. The nose is super expressive, incredibly fruity. It is lively and fresh in mouth, with notes of green apple, young herbs and crispy grapes. Underneath, rich and dense scents of tropical fruits and banana. It is round, evolving on the juicy pear. Lots of freshness. Nice acidity and liveliness.

Tasting advice : A magnificent sake for any occasion, as an aperitif, or during the meal, on sophisticated and light preparations, or, on the contrary, on spicy dishes, on herbs (coriander, wasabi, basil, ginger). On fruit tarts and creams.