Hattannishiki is an excellent sake rice traditionally grown in Hiroshima Prefecture and known to produce a clean taste. Accordingly, it’s considered ideal to brew light and dry junmai daiginjos. When crafting Sho, we use this rice and mill it until 40% of the rice grain remains, to give it a crisp aftertaste. It’s brewed with Kumamoto kobo at a low temperature, slowly and with care.
Tasting Notes
The sake boasts a quality ginjo aroma and crisp finish. In addition, it exhibits a rich rice flavor, a unique feature to a junmai daiginjo. After exploring every aspect thoroughly, we produce the sake with a clean taste by utilizing Suigei’s original brewing techniques developed specifically for table sakes. Because of this clean taste profile, it naturally accompanies a variety of cuisines, not just the delicate Japanese style that highlights each ingredient’s essence but also Western cuisines with distinctive features such as Italian and French cooking.
