Bijofu Junmai Ginjo CEL-24

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