| Brand | Suigei |
| Region | Kochi, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Ginjo |
| ABV | 16% |
Product details
Suigei Ginrei Junmai Ginjo is the flagship ginjo sake from Suigei, marking the brand's introduction to the world of ginjo sakes. Crafted using traditional brewing techniques and expert care, this sake showcases the best qualities of Ginpu rice, polished to 50% to enhance its flavor. Brewed slowly at low temperatures with house-made koji, Ginrei delivers a refined, smooth profile that highlights the delicate balance of its ingredients. As one of Suigei’s cornerstone sakes, Ginrei remains a standout choice for connoisseurs seeking a beautifully crafted, elegant ginjo experience.
Rice: Ginpu | Polishing Ratio: 50%
Suigei Ginrei Junmai Ginjo offers a harmonious blend of acidity and umami, creating a complex flavor with a sharp finish. By balancing all five tastes, it delivers a broad flavor profile, while its subtle aroma enhances the dishes it pairs with.
Suigei's sake, crafted in Kochi Prefecture, is the perfect pairing for both everyday meals and special celebrations. With its rich, dry profile, moderate aroma, and distinct umami, it enhances a variety of dishes—from fresh seafood to festive feasts—bringing out the flavors of every course, making it a versatile companion for any occasion.
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.
