| Brand | Suigei |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 16% |
Product details
Junmai Daiginjo Ya is a fragrant junmai daiginjo fusing two ginjo aromas. Suigei uses Kochi kobo “AC-95” developed in Kochi Prefecture when brewing this sake. The kobo is unique in the way it creates two aromatic components, ethyl caproate, producing an apple note, and isoamyl acetate, producing a banana scent. Also, Suigei only uses Yamadanishiki, the rare and high-quality sake rice harvested in the “Special-A” fields in Tojo, Hyogo Prefecture, and mills it to 40% of the grain remaining, to bring out the elegance of a junmai daiginjo.
Rice: Yamadanishiki | Polishing Ratio: 40%
Two ginjo aromas, reminiscent of apples and bananas, are obtained through fermentation, and once the two components are combined, they combine to create an aroma that evokes juicy fruits that we have never experienced. A sophisticated mouthfeel is brought by the high-quality sake rice Yamadanishiki, which enhances its ginjo aroma.
To fully enjoy Suigei Junmai Daiginjo Ya, it's recommended to chill it to enhance its refreshing fruity aroma. Pour it into a sake glass to release its aroma fully. Pair it with light Japanese dishes such as sashimi or sushi to highlight its elegant taste and rich fruitiness. Savor each sip slowly, enjoying its unique fragrance and taste, and pair it with food to experience the unique Japanese sake culture.
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.
