Disseminating the appeal of Japanese sake.

“CEL-24”, a junmai ginjo genshu from Kameizumi Sake Brewing, named after the ginjo yeast developed in Kochi, continues to enjoy popularity 24 years after its release. How was the floral aroma with its acidic sweetness that has become synonymous with the Kameizumi brand born, and how did it take hold of the market? We explored its story.