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 a invigorating ginjo aroma.
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.