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.
2022 IWC TROPHY Award
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