Suigei “SHO”

Kochi Prefecture

$85.00
720ml
Quantity

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

Category
Daiginjo
Subcategory
N/A
Taste Profile
Rich & Dry
Alcohol
16.0%
RPR?
40%
SMV?
+6.0
Acidity?
1.7

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 | Apricot | Rice-Pudding

Recommended Pairing

  • Fish | Meat
Suigei Brewing Company

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.

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