Kameizumi Shuzo - Kameizumi CEL24 - Junmai Daiginjo Genshu

Kameizumi Shuzo - Kameizumi CEL24 - Junmai Daiginjo Genshu - 72cl - Onshore Cellars

Kameizumi Shuzo - Kameizumi CEL24 - Junmai Daiginjo Genshu

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Regular price €50.40
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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 and incredibly fruity. It is lively and fresh in the mouth, with notes of green apple, young herbs and crispy grapes. Underneath, are rich and dense scents of tropical fruits and bananas. It is round, evolving on the juicy pear. Lots of freshness. Nice acidity and liveliness.
Type:
Sake
Country:
Japan
Producer:
Kameizumi Shuzo
Serving temp:
Cold
ABV:
14%

Local Delivery

We have a fleet of vans that deliver throughout the French and Italian Riviera, rates calculated based on distance at cart stage. Option to book time and date.

For deliveries further afield, please call for a quote:  +33 4 65 84 99 51

France / Monaco

1 - 2 working days delivery in France, for orders placed before 2pm.

Options for couriers and drop off points available at checkout.

EU - Mainland

1 - 3 day delivery throughout mainland EU, for orders placed before 2pm. Allow an extra day for islands. 

Options for couriers and drop off points available at checkout.

Rest of the World

Please call for a quote:  +33 4 65 84 99 51

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More about 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