| Brand | Suigei |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 15% |
Product details
Suigei brews sake as the supporting role for the main character, food. This Tokubetsu Junmai is “food-friendly junmai sake” and the perfect table sake, featuring mellow umami and a sharp aftertaste.
To get the best out of the sake rice, Suigei mills it until 55% of the rice grain remains. Each sake rice has its unique characteristics, depending on the variety and origin of production. They carefully examine the features of rice, prepare the rice for brewing, and control the quality of moromi mash. This junmai sake is brewed with a house-made koji that is crafted to be strong, Kumamoto kobo yeast, and water from the headwaters of the Kagami River. After pressing, it’s stored in tanks at a low temperature and bottled to order.
Rice: Domestic Sake Rice | Polishing Ratio: 55%
This junmai sake boasts a great rice umami and a sharp aftertaste. It has a moderate aroma, acidity unique to Suigei, and a complex yet crisp taste.
This Tokubetsu Junmai is perfect to enjoy paired with any meal. The optimum drinking temperature is 5°C–15°C (41°F–59°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.
