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"Drunken Whale" is named after a warlord of this prefecture in Edo period who loved sake and drank a lot of it. Suigei Brewing Company aims to create sake that pairs perfectly with any dishes on the dinner table. They've achieved their goal with the versatility which brings milder umami with pleasant acidity when slightly chilled, and richer flavors with longer after taste when slightly warmed. A reserved ricey nose in this dry sake precedes an unexpectedly fine finish.
Suigei is brewed in Kochi Prefecture in the Shikoku region.
Suigei Brewing Company
The only sake brewery in Kochi City, Suigei pulls its name from the alias of Yodo Yamauchi, a daimyo from the Shikoku region during the Edo period. The brewers hope to make sake that pairs harmoniously with food—sake that is dry yet with high acidity and umami—using the isolated Tosa mountain’s pure spring water. Tosa’s food culture has been nurtured by abundant seafood and fresh vegetables from the mountains. Dining occasions there are marked by sake drinking, large portions of various dishes ranging from sashimi to tempura, and enjoyable conversation, so Suigei’s sake is naturally designed to bring out the best flavors of these foods and to bring everyone at the table together in good cheer.
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