Suigei “MANN”
Kochi Prefecture
$175.00
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 uniquenesscharacteristics
Category
Daiginjo
Subcategory
N/A
Taste Profile
Rich & Dry
Alcohol
17.0%
RPR?
30%
SMV?
+6.5
Acidity?
1.8
Values listed are at the time of production.
Serving Temperature
Recommended
Not Recommended
Region
Suigei is brewed in Shikoku region.
Taste Metrics
Tasting Notes
- Melon | Honey | Butterscotch
Recommended Pairing
- Aperitif
Suigei Brewing Company
Suigei Brewing Company
Kochi Prefecture
The only sake brewery in Kochi City. Suigei is named after alias of Yodo Yamauchi, who was a Japanese daimyo of the Shikoku region in the Edo period. They hope to make sake that is the best to pair with food—sake that is dry, yet with high acidity and umami—using the isolated Tosa mountain’s pure spring water. This water contains no iron or manganese, which are detrimental elements in sake. The brewery is also quite particular about their ingredients—the rice is polished very carefully, and they use true Kumamoto Yeast. Tosa’s food culture has been nurtured by abundant seafood and fresh vegetables from the mountains. Many of them are dishes that make good use of the ingredients. Dining occasions in Tosa is to enjoy sake with dishes served in a large portion raging from sashimi to tempura and to enjoy conversations. With such food culture, the sake from Suigei is naturally designed to bring out the best flavors of the food that comes with it.
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