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Suigei “SHO”
Suigei “SHO” Thumbnail

Suigei “SHO”

Kochi prefecture

$99.00 
$99.00
$94.05 member price
Quantity
- +
$99.00

Breaking the mold

With many sake being brewed with Yamadanishiki rice, it can be easy to forget that other rice can be used as well. This semi-dry junmai daiginjo breaks from the norm and uses Hattannishiki rice, which has been grown in Hiroshima for a long time. By using this rice and kumamotoyeast the brewers craft a sake with a polished aroma and easy-going finish that lifts up the flavors in most foods it is paired with. If you are in the pursuit of an elegantly flavored sake, this one will hit the mark.

Characteristics

Brand Suigei
Brewery Suigei Brewing Company
Category Junmai Daiginjo
Subcategory N/A
Taste Profile Rich & Dry
Rice variety Hattannishiki
Yeast variety Association No. 9 (Kumamoto Yeast)
Alcohol 16.0%
RPR ? 40%
SMV ? +6.0
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Suigei “SHO” is cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Suigei “SHO” - Kochi prefecture

Suigei is made in Kochi prefecture in the Shikoku region.

Taste Metrics

Tasting Notes

  • Melon

    Melon
  • Apricot

    Apricot
  • Rice-Pudding

    Rice-Pudding

Recommended Pairing

  • Seafood

    Seafood
  • Meat

    Meat

Suigei Brewing Company

Founded in 1872, Suigei is named after the feudal lord who once ruled the area, nicknamed “the drunken lord of the sea with whales.” In their hometown of Tosa, a party over delicious food and sake is an important place of communication. With the mission to preserve this important drinking culture, they actively organize various events and collaborate with other industries — in Japan and abroad — under the slogan “Enjoy Sake Life.” They’re known for a clean aftertaste that never tires the palate and always compliments food well, whether it’s their classic dry staples or their modern, juicy and expressive styles.

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