| Brand | Suigei |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 16% |
Product details
Suigei Junmai Ginjo Koiku No. 54 is a junmai ginjo brewed with "Gin-no-Yume," an original sake rice developed in Kochi Prefecture. The rice is grown and brewed locally, making it a genuine Kochi original sake.
“Gin-no-Yume” is the first sake rice developed in Kochi Prefecture. After comprehensive testing, Suigei finally perfected a variety optimal for brewing sake in Tosa (the traditional name of Kochi, home of Suigei). The brand name “Koiku No. 54” comes from the development test code “Koiku Sake No. 54." Suigei employs traditional Kumamoto kobo to bring out the goodness of the Gin-no-Yume rice, then using spring water sourced from the headwaters of the Kagami River, they brew the sake slowly and with care.
Rice: Gin-no-yume | Polishing Ratio: 50%
The pure water and exquisite rice umami combine to deliver a robust body. The sake also exhibits refreshing citrus sourness and a subtle ginjo aroma; together, they create a bright expression and bring out the flavors in paired dishes.
To fully enjoy Suigei Junmai Ginjo Koiku No.54, serve it slightly chilled to enhance its refreshing citrus sourness and subtle ginjo aroma. Pour the sake into a wine glass to allow its complex aromas to fully develop. Pair it with light and delicate dishes such as sashimi, sushi, or grilled seafood to complement its robust body and exquisite rice umami. Savor each sip slowly, letting the bright flavors unfold and enhance the overall dining experience.
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.
