Suehiro “Densho” Yamahai Junmai
Fukushima Prefecture
Simplicity at its best
The name “Densho” comes from the legacy of Suehiro Brewing Company being taught the secrets of the yamahai method from Kinichiro Kagi who discovered this process around the turn of the century. This sake boasts a creamy texture with ample umami and superbly balanced acidity that makes it so easy to drink we can’t get enough. Extremely food friendly, and recommended warm, on a flat ceramic vessel if you have one.
Characteristics
| Category | Junmai |
| Subcategory | Yamahai |
| Taste Profile | Rich & Dry |
| Alcohol | 15.0% |
| RPR | 60% |
| SMV | -1.5 |
| Acidity | 1.7 |
Serving Temperature
Recommended
Not Recommended
Region
Suehiro is brewed in Fukushima Prefecture in the Tohoku region.
Taste Metrics
Tasting Notes
- Nutmeg |
- Mushroom |
- Rice
Recommended Pairing
- Meat |
- Cheese |
- Veggies
Suehiro Brewing Company
Suehiro Brewing Company
Fukushima Prefecture
Founded at the end of Edo era in 1850, the traditional wood storefront designated as historical heritage of the prefecture has been protected by “onigawara” (the roof ornament shaped as a demon). They hang a large round decoration made of fresh cedar leaves to notify the time for freshly brewed sake every year. The color of the ornament changes to brown as time goes by that indicates the aging of the sake they brewed. Mt Seaburi emerged from an eruption 1.8 million years ago. The water that flows through natural limestone is very delicate like silk. The brewery still has 5 active wells where this water flows. They have 100 contract local farmers that brewers closely work with, celebrate harvest with to brew the best quality sake.