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
|Brewery||Suigei Brewing Company|
|Taste Profile||Rich & Dry|
|Rice variety||Yamadanishiki Designation A|
|Yeast variety||Association No. 9 (Kumamoto Yeast)|
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