Japan N/A Kameizumi Shuzo Onshore Cellars

Kameizumi - Biryusen - Junmaï Daïginjo

Kameizumi - Biryusen - Junmaï Daïginjo - 72cl - Onshore Cellars
Japan N/A Kameizumi Shuzo Onshore Cellars

Kameizumi - Biryusen - Junmaï Daïginjo

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Impuestos incluidos. Gastos de envío calculados al finalizar la compra.
A magnificent Daïginjo, very elegant, to be discovered as it is, in pure tasting, or with delicate preparations.
Tipo:
 Sake
País:
 Japón
Productor:
 Kameizumi Shuzo
Temperatura de servicio:
 Cold
ABV:
 16%

Entrega local

Tenemos una flota de furgonetas que entregan en toda la Riviera francesa e italiana, las tarifas se calculan en función de la distancia en la etapa de carro. Opción de reservar hora y fecha.

Para entregas en zonas más alejadas, póngase en contacto con nosotros: +33 4 65 84 99 51

Francia / Mónaco

1 - 2 días laborables de entrega en Francia, para los pedidos realizados antes de las 14h.

Opciones de mensajería y puntos de entrega disponibles en la caja.

UE - Continente

Entrega en 1 a 3 días en toda la UE continental, para pedidos realizados antes de las 14.00 horas. Un día más para las islas. 

Opciones de mensajería y puntos de entrega disponibles en la caja.

Resto del mundo

Llame para solicitar presupuesto:  +33 4 65 84 99 51

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Detrás de la botella

A traditional Japanese building with a tiled roof, featuring large kanji characters on a white facade. Industrial tanks and machinery are visible to the right, set against a backdrop of trees and mountain.

Kameizumi Shuzo

Kameizumi Shuzo brewery has been established since 1897 on Shikoku Island, the smallest of the four main islands of Japanese archipelago. In this warm and picturesque locality of Tosa, Kochi Prefecture, between mountains and ocean, producing sake is...

Kameizumi Shuzo brewery has been established since 1897 on Shikoku Island, the smallest of the four main islands of Japanese archipelago. In this warm and picturesque locality of Tosa, Kochi Prefecture, between mountains and ocean, producing sake is no an easy task. The region is hot and humid, conditions that are not really optimal. Setting up a brewery therefore requires considerable work and in-depth knowledge of fermentation techniques. A challenge that Kameizumi Shuzo's small team took up with panache.

Five people who produce there premium sakes in low volumes, ranging from dry Junmaï to Daïginjo full of fruit and freshness. A particular work has been carried out with the use of a yeast strain called "CEL-24", created by the local association of sake producers. By sticking to the use of traditional methods, Kameizumi Shuzo brewery is quietly establishing its reputation well outside the prefecture limits. A great success when we know that the sake of the region had until then been consumed mainly on the spot.

Kameizumi Shuzo
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