"Eternal Spring" because it is a nama (traditionally a spring release) available most of the year. Because it is unpasteurized you need to keep it cold (don’t buy it if it is warm on the shelf in a store - needs to be kept cold!) CEL-24 is a crazy yeast that can produce highly aromatic sake. Melon, pear, ripe apple, and blossom abound on the nose. These themes carry forward onto the palate. Very fruity with a kiss of steamed rice. This is a genshu (undiluted sake) but at only 14% ABV it lacks the weight and thickness of other higher alcohol genshus. Enjoy it cold but don’t be afraid to play with warming it. There is a nice umami layer to this sake and having it at 104°F/40°C is very comforting. It plays well with foods. The sweetness is nicely balanced with astringency and acid.

"Rin" is crisp like snow. The nose is a little shy at the start but offers notes of melon, anise, and red apple. The palate feels crisp but the weight of the alcohol gives the crispness a smooth rounded edge feel. Notes of honey are balanced out by acidity and astringency of the sake. It has a savory sense to the palate that makes it a great accompaniment to grilled meats (think robata with the smoky fatty meats [short ribs], a pinch of salt, and a squeeze of lemon…). The nose wakes up as the sake gets closer to room temperature and the palate expresses more of that dark chocolate like amino as it warms. Drink it from a thin lipped glass - to get it flowing down the center of your tongue - pour small amounts so that you can notice the changes as it warms up. Absolutely worth sipping by itself but so good with umami rich foods like grilled shiitake, and bbq. This is another sake that’s great with a double dark chocolate chip cookie.