| Brand | Suigei |
| Region | Kochi, Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 16% |
Product details
Suigei Daito Junmai Daiginjo is the highest-quality craft sake that embodies Suigei’s philosophy, “Enrich Food Culture with Premium Sake.” They select Yamadanishiki, the highest-regarded sake rice harvested in the prestigious “Special-A” fields in Hyogo Prefecture, and mill it until only 30% of the rice grain remains.
Two kinds of kobo yeasts are used to produce a beautiful daiginjo aroma and a crisp finish that is distinctive to junmai sake. Also, they select the finest “Naka Dori” (middle yield) during the pressing process, which is known to have a superb aroma and store it immediately to seal in the fresh taste.
Rice: Yamadanishiki | Polishing Ratio: 30%
This sake embraces the balance of the five basic tastes (sweetness, sourness, saltiness, bitterness, and umami) produced with Suigei’s sophisticated brewing skills and exhibits a complex flavor naturally developed through fermentation. Its multi-layered yet well-balanced taste makes it a superb accompaniment for food as well. People can enjoy its beautiful, deep ginjo aroma and mellow taste, which can only be achieved by a premium junmai daiginjo sake.
For the best experience, it is recommended to serve this sake chilled, around 10-15°C (50–59°F), to enhance its delicate aromas and flavors. Use a wine glass or a specialized sake glass to fully appreciate the complex aromas.
This sake pairs wonderfully with a variety of dishes. Its versatility allows it to complement delicate sashimi and sushi, as well as richer dishes like grilled seafood and light meats. The sake's acidity and clean finish help to cleanse the palate, making it an excellent accompaniment to multi-course meals.
Suigei Brewery believes “rice” and “water” are the very basics and the most important of sake brewing. They source brown sake rice, ensuring optimal milling conditions and harvesting in-house. The brewery mills rice and stores it in rooms at optimal temperature and humidity in the best conditions for sake brewing. Suigei uses water sourced from the headwaters of the Kagami River located in Tosayama, Kochi City, which was selected as one of the hundred best water sources of the Heisei Period as judged by the Ministry of the Environment.
Sake brewing starts with washing rice and immersing it in water. Controlling the amount of water absorbed in the rice affects the succeeding fermentation steps and simultaneously forms the framework that balances taste and aroma. Suigei pay particular attention to all equipment that comes into direct contact with sake because sake’s taste and aroma are easily affected by its constituents. Suigei aims to create a "premier table sake" that combines the five natural flavors of sake (sweetness, sourness, saltiness, bitterness, and umami) through fermentation, enhancing the umami of any culinary ingredient by finding and adjusting the perfect balance.
