Hamakawa
Bijofu Junmai Ginjo CEL-24
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美丈夫 純米吟醸CEL24
Mr. Haruhiko Kamito of Kochi Prefectural Industrial Technology Center developed the 24th yeast of the "CEL series", known as CEL-24, in 1993. Noted for its strong "apple-based" and "banana-based" fruity aroma, this yeast is noted for its beautiful sweetness and acidity, which creates a good balance like that of white wine. It is notable for its refreshing transparency, which can be enjoyed in the aftertaste.
2023 IWC Silver Award
2022 IWC TROPHY Winner
Rice Type 使用米: Gin no Yume
Alcohol Content: 14%
RPR 精米歩合: 55
Acidity 酸度: 1.6
SMV 日本酒度: -5