Suigei “SHO”

Kochi Prefecture


Breaking the mold

With many sake being brewed with Yamadanishiki rice, it can be easy to forget that other rice can be used as well. This semi-dry junmai daiginjo breaks from the norm and uses Hattannishiki rice, which has been grown in Hiroshima for a long time. By using this rice and kumamotoyeast the brewers craft a sake with a polished aroma and easy-going finish that lifts up the flavors in most foods it is paired with. If you are in the pursuit of an elegantly flavored sake, this one will hit the mark.


Taste Profile
Rich & Dry

Values listed are at the time of production.

Serving Temperature

  • Recommended
  • Not Recommended


Suigei is brewed in Shikoku region.

Taste Metrics

Tasting Notes

  • Melon | Apricot | Rice-Pudding

Recommended Pairing

  • Fish | Meat
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.

You may also like.....

Asabiraki “Junmai Daiginjo”


Dassai “Beyond”


Suigei “Daito”


Katsuyama “Akatsuki”


Share Tippsy with Friends!