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.

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