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KOKOMII

Brands/Kameizumi

Calligraphy mark for 亀泉 (Kameizumi)

亀泉

Kameizumi

Kameizumi Shuzo (亀泉酒造)·Kochi

Tosa, Pacific Shikoku

Junmai ginjo genshu fermented with CEL-24, a Kochi-developed yeast with tropical aroma.

Shop Kameizumi

Kameizumi Shuzo brews in Tosa, Kōchi, on Shikoku’s Pacific side — a warm, wet prefecture that historically favoured dry sake for its fishing tables. The house is now better known for the opposite: a frankly fruity ginjo.

CEL-24 is a yeast developed in the early 1990s at the Kōchi Prefectural Industrial Technology Center, designed to turn up fruit. Kameizumi made it a signature. The standard CEL-24 junmai ginjo genshu is often around 14% alcohol despite being undiluted, with apple, pineapple, and a sweet-acid balance that reads almost like a white wine.

Rice varies — Hattan Nishiki is common in the ginjo; Yamada Nishiki and Aiyama appear in daiginjo genshu. Serve these bottles well chilled. On the KOKOMII shelf now: CEL-24 junmai ginjo nama genshu, plus CEL-24 junmai daiginjo genshu in Aiyama and Yamada Nishiki 40.

Signature bottles

Lines we look for

Representative names — not a complete catalogue. Where the cellar has a matching SKU, the name opens that bottle.

  • CEL-24 純米吟釀 原酒

    CEL-24 junmai ginjo genshu

    The signature: tropical, undiluted, usually nama or lightly handled.

    In the shop

  • CEL-24 山田錦 純米大吟釀 原酒

    CEL-24 Yamada Nishiki daiginjo

    The same yeast, a higher polish, Yamada Nishiki.

    In the shop

  • CEL-24 愛山 純米大吟釀 原酒

    CEL-24 Aiyama daiginjo

    Aiyama’s extra ripeness under CEL-24 — even louder fruit.

    In the shop

In the KOKOMII cellar