[Saketime Kochi Prefecture Kaidai 1 Sake Brewery]
[Guizumi Sake Brewery Saijinki Saikou Sake]
[Kochi prefecture special CEL-24 yeast Koki Shiro]
[Nama-genshu full of fresh taste]
[Slightly low alcohol content, femininity and love for women]
[TTSA 2023 Best of Category – Junmai Ginjo] [TTSA 2023 EXPERT – Jinji, USER – Jinja]
[Kura Master 2022 – 金獎] [Australian Sake Awards 2022 – 金獎]
ZJ082 - Guizumi CEL-24 Junmai Ginjo Raw Unprocessed Sake 720ml
Special price: $255/bottle
3-branch privilege: average $235/bottle
Raw rice: 100% Hattanishiki
Rice milling: 50%
Sake accuracy: 14 degrees
Manufacturing date: 2024-2025
The most criticized item is “Sake Sake no Sai”! Kochi prefecture yeast ``CEL-24'', which has been fully operated by Guquan, has reached the peak of performance in its first bottle, and is full of brilliant and surprising products such as fresh water berries, ginseng, citrus fruits, pears, sweet citrus fruits, etc. After the entrance, there is a balanced acidity, a slight sweetness and a slight acidity in the middle, a refreshing aftertaste, a good expression, a smooth feeling, and a clear feeling. At the moment of entry, you can feel the taste of the fruit, the taste of musky grapes, the honey, the sugar, the coconut, the coconut soup, and the rice. One spring is present, and the first thing is the feeling of pure spring water, the sweetness at the entrance, but not the sweetness, and the feeling of being able to drink and drink clothes without any burden, as well as the feeling of drinking when people come to the meeting. This is a sake drinker who has the ``popularity'' and ``undefeatable sake rules'' of Guquan, a specially qualified woman, and an easy-to-pursue sake lover.
[CEL-24 Yeast]
CEL-24 is a yeast produced locally in Kochi Prefecture, developed in 1993 (Heisei 1993), and has a weak fermentation power, contains self-acidity and apple fruit acid, which is twice as much as CEL-19, a yeast developed in the same year, which makes it possible to ferment alcohol with extremely low flavor.
[Hattanishiki]
Hattanishiki's paternal lineage was ``Hattan'', and the maternal lineage was ``Akitsuho'', which is the main place of origin in Hiroshima Prefecture. After repeated breeding, it was introduced in 1984 (Nishimoto 1984). This sake has an aroma and a light and elegant mouthfeel. The main feature of Hattan Nishiki is rice that is suitable for high-grade sake brewing, and the endosperm part of Hattan Nishiki is easily dehiscent, which is basically very difficult to use for sake brewing.
[Kuizumi Sake Brewery]
Guquan Sake Brewery was founded in 1897, first named "Rokuzhuten". Located in Tosa City, Kochi Prefecture, Japan, the 11-year-old volunteer group of sake brewers gathered together, and in 1965, the company was officially named Kameizumi Sake Brewery Co., Ltd. The spring water that flowed from Hajime Mountain in this area, the beginning of the Edo period, of course the dry and dry city was dry, which is why it was named ``Mannen Spring'', the sake brewery used this spring water, and the name of the brand name was ``Guquan''. Since Kochi Prefecture's rice is suitable for sake brewing, we have independently researched Kochi's local yeast for sake brewing, and have developed Kochi Prefecture's special brewing characteristics. The history of Guquan Sake Brewery has been quiet and unfinished, but due to the efforts of the brewers, Kochi Prefecture's sake has unique characteristics, has been recognized as a mainstream product, and Saketime is ranked first in Kochi Prefecture, and is currently ranked 15th in the national sake brewery ranking, with real power.
There are general traditional sake labels in the liquor regulations, pictures of the current situation during the conflict, and large and large sake brewery names in the picture. The origin of this special sake label is twenty years ago, when the sake brewery's new sake (the new sake) came to Tokyo's izakaya store. The ingredients are labeled on the regular white paper, and the ingredients are not available, and the consumer's attention is drawn to the sake brewing process.
