he Cel-24 name derives from the strain of yeast that was created by brewers in the Kochi Prefecture. The Cel-24 yeast helped to bring out fruity aromas that made the ginjo appealing to the nose.
The brewing of the Eternal Spring junmai ginjo can involve the milling of two different kinds of rice, Hattan Nishiki from Hiroshima and Matsuyama Me from the Ehime Prefecture. This is blended with the ‘Eternal Spring’ water of the Niyodo River, which flows from Mount Hage.
Category: Junmai Ginjo
Seimaibuai/Rice Polishing Rate:50%
Rice: Hattan Nishiki and Matsuyama Me