We use Yamadanishiki, the prestigious sake rice harvested in Hyogo Prefecture and mill it to 50%. To bring out the character of the high quality Yamadanishiki rice, we carefully select koji and brew this daiginjo in small batches throughout the entire process. Suigei’s traditional Kumamoto kobo is used to create a superbly well-balanced flavor and aroma. After bottling, we age it chilled at -1℃ (30℉) and release it at the right time.
Tasting Notes
Our aim is to brew a sake with a well-balanced flavor and aroma, which epitomizes Suigei’s sake. The combination of Yamadanishiki and Kumamoto kobo together create a mellow taste. An elegant umami unfolds in the palate followed by a light ginjo aroma and a sharp, dry finish. It’s a superb junmai daiginjo that’s great for food pairing.
