Brewed using the Kochi prefecture's original rice, Gin-no Yume, this sake has an umami-rich taste. The savory tones are enhanced by slightly citrusy flavors that yield a clean, refreshing finish. The moderate aroma blends seamlessly with the ambrosial taste to create a sake suited to a wide range of dishes and occasions
Suigei is made in
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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