| Brand | Suigei |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 16% |
Product details
Sho Junmai Daiginjo is a clean junmai daiginjo that perfects a quality ginjo aroma and crisp aftertaste. After exploring every aspect thoroughly, Suigei produces this sake with a clean taste by utilizing their original brewing techniques developed specifically for table sakes.
Hattannishiki is an excellent sake rice traditionally grown in Hiroshima Prefecture and known to produce a clean taste. Accordingly, it’s considered ideal to brew light and dry junmai daiginjos. When crafting Sho, Suigei uses this rice and mills it until 40% of the rice grain remains, to give it a crisp aftertaste. It’s brewed with Kumamoto kobo at a low temperature, slowly and with care.
Rice: Hattannishiki | Polishing Ratio: 40%
The sake boasts a quality ginjo aroma and crisp finish. In addition, it exhibits a rich rice flavor, a unique feature to a junmai daiginjo.
Because of this clean taste profile, it naturally accompanies a variety of cuisines, not just the delicate Japanese style that highlights each ingredient’s essence but also Western cuisines with distinctive features such as Italian and French cooking.
The optimum drinking temperature is 5 °C–10 °C (41 °F–50 °F).
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.
