• Kameizumi Konatsu Liqueur (500ml)
  • Kameizumi Konatsu Liqueur (500ml)
  • Kameizumi Konatsu Liqueur (500ml)
  • Kameizumi Konatsu Liqueur (500ml)
  • Kameizumi Konatsu Liqueur (500ml)
  • Kameizumi Konatsu Liqueur (500ml)
  • Kameizumi Konatsu Liqueur (500ml)
  • Kameizumi Konatsu Liqueur (500ml)
  • Kameizumi Konatsu Liqueur (500ml)
  • Kameizumi Konatsu Liqueur (500ml)
  • Kameizumi Konatsu Liqueur (500ml)
  • Kameizumi Konatsu Liqueur (500ml)

Kameizumi Konatsu Liqueur (500ml) 亀泉 小夏リキュール

$49.90

Konatsu, native to Kochi, also known as "New Summer Orange" is refreshingly zesty, juicy and sweet"

This uniquely unpasteurised liqueur is made from 20% fresh Konatsu juice, sake & a touch of honey for balance.  Once pasteurised,& subjected to heat, it gets stripped of its unique attributes. 

As this is a nama (unpasteurised)" liqueur, please be sure to store it chilled.

高知の「小夏」の生果汁をたっぷりと20%使用し、ハチミツ・清酒でバランスよく仕上げた爽やかなリキュールです。火入殺菌処理をすると果実本来の風味や香りが抑えられてしまう為、あえて生果汁を使用することで小夏独特の華やか香りと酸味、そして程良い苦みが見事に調和されスッキリした味わいをお楽しめます。

style
fruity and juicy
availability
Year-Round
on the palate
zesty & refreshing
on the nose
citrus & honey
Title
Default Title
  • Default Title
 

Highlight of Kochi's zesty gastronomy - the Konatsu Summer Orange!

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Characteristics特徴

Prefecture
kochi
Rice
unpublished
Alcohol
7%
SMV (Sake Meter Value)
unpublished
Acidity
unpublished
Water Source
spring water with low mineral content, originating from niyodo river known as the 'miraculous clear water stream'
Yeast
unpublished

How to enjoy楽しみ方

Recommended pairings
carpaccio | dessert
Serving temperature
0℃ - 5℃
Serving vessels
highball glass

Reviewsレビュー

Test: kameizumi

Kameizumi亀泉酒造

Kameizumi Shuzo in Tosa, Kochi Prefecture, is a quaint little brewery producing a small amount of impressive sake which sells as quickly as it’s made. The brewery operates with a bare bones staff of 5 dedicated individuals who work painstakingly to fill each bottle with their every effort. They have become known for their work developing the beautiful character of local Kochi derived yeast strains such as the CEL-24 which was developed in 1993.