• Kameizumi Junmai Daiginjo Genshu Kihin (720ml)
  • Kameizumi Junmai Daiginjo Genshu Kihin (720ml)

Kameizumi Junmai Daiginjo Genshu Kihin (720ml) 亀泉 純米大吟醸 貴賓

$88.00

This sake is the representative sake of Kameizumi Sake Brewery, which is highly regarded for its commitment to brewing sake, using only the best rice, yeast, and water. The sake is fermented using two types of yeast, which gives it a rich flavor yet a refreshing taste that you won't get tired of drinking.

The balance between the rich, full-bodied flavor and refreshing acidity means it pairs especially well with Japanese food that uses fish.

『亀泉 純米大吟醸 貴賓』は、こだわりの酒造りで評価の高い亀泉酒造さんが、米・酵母・水に徹 底的にこだわった、蔵を代表するお酒です。酒米は酒造好適米の兵庫県産『山田錦』を贅沢にも40%になるまで精米、2種類の酵母を使い丹

念に低温でじっくりと醸されています。

リンゴのようなフルーティな吟醸香は、華やかでありながら気品ある落ち着きを感じ、繊細で優しい 口当たりですが、しっかりとしたコクのある旨みが有るのが特徴的です。 爽やかな酸味でキレ味が 良く、スッキリした喉越しは飲み飽きせず、特に魚を使った和食とは良く合います。

style
light and refreshing
availability
limited
on the palate
rich taste | light flavor
on the nose
fresh apples
RPR (Rice Polishing Ratio)
40%
Title
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Fermented with 2 types of yeast, this sake has a light yet rich taste with a gorgeous and refreshing apple-like fruity ginjo aroma

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Characteristics特徴

Prefecture
kochi
Rice
yamadanishiki
Alcohol
16%
SMV (Sake Meter Value)
+5
Acidity
1.5
Water Source
spring water with low mineral content, originating from niyodo river, known as the 'miraculous clear water stream'
Yeast
kochi yeast (CEL-19) | kumamoto yeast (KA-1)

How to enjoy楽しみ方

Recommended pairings
utsubo tataki | Japanese food that uses fish
Serving temperature
10°-15°C
Serving vessels
white wine 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.