Suigei “Daito”

Kochi Prefecture


Lush, lavish, lovely

The brewers at Suigei hold to the brand’s fundamental principal, “The sake we brew will be rich with culture.” To accomplish this goal they focus on three main points: the rice, the yeast and the brewing method. For this sake they use Yamadanishiki rice grown in east Tojo, then carefully select the yeast and use the nakadori brewing method. The result is a superior junmai daiginjo with an invigorating ginjo aroma.


Taste Profile
Rich & Sweet

Values listed are at the time of production.

Serving Temperature

  • Recommended
  • Not Recommended


Suigei is brewed in Kochi Prefecture in the Shikoku region.

Taste Metrics

Tasting Notes

  • Melon | Banana

Recommended Pairing

  • Aperitif | Fish | Cheese
Suigei Brewing Company

Suigei Brewing Company

Suigei Brewing Company

Kochi Prefecture

The only sake brewery in Kochi City. Suigei is named after alias of Yodo Yamauchi, who was a Japanese daimyo of the Shikoku region in the Edo period. They hope to make sake that is the best to pair with food—sake that is dry, yet with high acidity and umami—using the isolated Tosa mountain’s pure spring water. This water contains no iron or manganese, which are detrimental elements in sake. The brewery is also quite particular about their ingredients—the rice is polished very carefully, and they use true Kumamoto Yeast. Tosa’s food culture has been nurtured by abundant seafood and fresh vegetables from the mountains. Many of them are dishes that make good use of the ingredients. Dining occasions in Tosa is to enjoy sake with dishes served in a large portion raging from sashimi to tempura and to enjoy conversations. With such food culture, the sake from Suigei is naturally designed to bring out the best flavors of the food that comes with it.

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