To brew this genshu (undiluted sake), we select Yamadanishiki, the highest-regarded sake rice harvested in the prestigious “Special-A” fields in Hyogo Prefecture, and mill it until 30% of the rice grain remains. We also use Suigei’s traditional Kumamoto kobo to brew the sake slowly at a low temperature. The sake exhibits an elegant ginjo aroma and robust body from the Kumamoto kobo. It also sports a unique character while maintaining a well-rounded daiginjo taste.
Tasting Notes
The basic concept behind sake in Tosa (the traditional name of Kochi, home of Suigei) is “sake enjoyed with food”. Here at Suigei, we further explore this concept and have striven to develop brewing techniques to add to the appeal of “table sake”. We consider that food is still the main character in any dining experience, and we aim to produce sake that is “rich in umami with a sharp finish” and “fragrant yet gentle”, to complement the meal. Mann, crafted with all the techniques and skills we have, exhibits a superb harmony of a rich and mild aroma, sharp aftertaste, and mild sourness.
