Serving up style
The Yamadanishiki rice for this sake is cultivated in the Special A District in East Tojo then polished way down to a stupendous 30%! When brewed at low temperature and with kumamoto yeast, the sake takes on a distinctly ginjo scent, but retains the extravagant and round flavor you love about junmai daiginjo. This brew is a fantastic representation of Suigei’s distinct style, and it stands out amongst the crowd because of this uniqueness
Characteristics
| Brand | Suigei |
| Brewery | Suigei Brewing Company |
| Category | Junmai Daiginjo |
| Subcategory | N/A |
| Taste Profile | Rich & Dry |
| Rice variety | Yamadanishiki Designation A |
| Yeast variety | Association No. 9 (Kumamoto Yeast) |
| Alcohol | 17.0% |
RPR | 30% |
SMV | +6.5 |
Acidity | 1.8 |
Values listed are at the time of production.
Serving Temperature
Recommended
Not RecommendedRegion
Suigei is made in Kochi prefecture in the Shikoku region.
Taste Metrics
Loading...Tasting Notes
Melon
Honey
Butterscotch
Recommended Pairing
Aperitif
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