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Suigei “Koiku 54”

Kochi Prefecture

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Savory and sour, the best of both worlds

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


Category Junmai Ginjo
Subcategory N/A
Taste Profile Light & Dry
Alcohol 16.0%
RPR ? 50%
SMV ? 6.7
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

Suigei “Koiku 54” - best serving temperature
  • Recommended
  • Not Recommended


Suigei “Koiku 54” - Kochi Prefecture

Suigei is brewed in Kochi Prefecture in the Shikoku region.

Taste Metrics

Suigei “Koiku 54” - taste metrics

Tasting Notes

  • Pineapple |
  • Anise
  • Testing Notes 1
  • Testing Notes 2

Recommended Pairing

  • Recommended Pairing 1
  • Recommended Pairing 2

Suigei Brewing Company

Suigei Brewing Company

Kochi Prefecture

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.

Custom Reviews