"The Kameizumi Junmai Ginjo Namazake Genshu is made with the most special CEl-24 yeast. This yeast ferments slowly, creating twice the ethyl caproate and malic acid as other Kochi yeasts. It is the most aromatic sake yeast ever developed in Japan and can only be used by breweries located in Kochi prefecture. This results in a sake that is juicy, funky, super fragrant, with high acidity and low alcohol. A truly unique sake that has become a cult favorite."
Tasting Note Immediately showing the yeasty, bisquity nose of a “namazake,” this sake is luscious, fruity, and soft on the palate. It is a -20 on the Sake Meter Scale, which identifies it as very fruity.
Food Pairing Serve chilled. Pair with foie gras, blue cheese, and grilled lobster with herbs.
