| Brand | Gensai |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 16.5% |
Product details
Gensai is the finest Daiginjo produced by Suehiro Sake Brewery, a renowned brewery in the Aizu region of Fukushima Prefecture, Japan. Gensai uses “the king of sake rice,” Yamada-Nishiki, which polishes down to 35%. Only the core of the rice is used to make this sake. When the rice is polished to 35%, water absorption during the washing and soaking stages can greatly affect the brewing process. The rice is washed, soaked with care, and fermented at low temperatures for a long time. This is the core of daiginjo styling. Gensai Daiginjo, crafted by Suehiro's toji and brewery staff, has received numerous awards, making it a masterpiece for the sake of competition.
Rice: Yamadanishiki | Polishing Ratio: 35%
Noble aroma and rich, full-bodied flavor. The aroma is reminiscent of the white flowers of the lime tree. The sweetness and acidity come together to create a lingering taste of elegance. Packed with raw sake.
To best enjoy Gensai Daiginjo, serve it chilled at around 0-5°C (32-41°F) to highlight its delicate and refined flavors. Pour it into a wine glass to fully appreciate its elegant aroma, featuring floral and fruity notes. Pair it with light, refined dishes such as sashimi, sushi, or fresh seafood to complement its smooth, clean taste. Savor each sip slowly to experience the intricate layers and exquisite balance that characterize this premium sake.
Established in 1850, Suehiro is one of Japan's oldest and most respected sake breweries. It is known for its traditional brewing methods and commitment to quality. The brewery is in Aizu, an area with a rich history and ideal conditions for sake production, including pristine water and high-quality rice.
Suehiro was the first sake brewery to introduce the “Yamahai” method, in which sake yeast is produced using lactic acid and microorganisms naturally present in the air, allowing fermentation to occur naturally over time. Once fermentation is complete, the sake mash is pressed, filtered, and pasteurized to stabilize it before aging. Suehiro's commitment to traditional craftsmanship and quality ensures each bottle of their sake embodies the rich history and distinct character of the Aizu region.
