| Brand | Suehiro brewery |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Daiginjo |
| ABV | 16% |
Product details
Ken Daiginjo is a premium sake produced by Suehiro Sake Brewery, a renowned brewery in the Aizu region of Fukushima Prefecture, Japan. Ken Daiginjo and Gensai Daiginjo (Suehiro's finest Daiginjo) use the same brewing methods. The difference lies in the rice polishing ratio. Gensai has a rice polishing ratio of 35%, while Ken has a ratio of 40%. With a 5% difference in polishing ratio, a sake that is crisper than the full-bodied Gensai is created, which is the "Ken Daiginjo." Unlike Gensai, this sake is diluted with water, offering a different Suehiro Daiginjo experience. The way water is absorbed during the rice washing and soaking stages greatly affects the subsequent brewing process. Careful rice washing and soaking, along with long-term fermentation at low temperatures, are essential parts of the Daiginjo brewing process.
Ken means sword. As the name shows, this Daiginjo sake is characterized by a sharp, sword-like crispness. With a dignified mouthfeel and refreshing aroma, it is an exquisite product that captivates the drinker.
Rice: Yamadanishiki | Polishing Ratio: 40%
Rich in aromas of white peach and prince melon, it offers a full and well-rounded trinity of flavors. This Daiginjo exudes elegance. The flavor is smooth, with a balance of sweetness and acidity and a clean, crisp finish.
It is best enjoyed chilled to highlight its delicate flavors and aromas. It pairs well with light and refined dishes, such as sashimi, sushi, and lightly seasoned seafood. It can also be enjoyed on its own as an aperitif.
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.
