We take the genshu (unprocessed sake) from Suigei’s major brand, Junmai Ginjo Ginrei, made with Ginpu rice and Kumamoto kobo yeast, and store it at ice-cold temperatures. Then we release it in au-tumn—this is Suigei Junmai Ginjo Ginrei Aki-agari. When sake brewed in the kanzukuri method (cold season brewing) is stored during summer, it matures and deepens its flavor by the arrival of autumn. We employ a method to store bottled sake in ice-cold temperatures to obtain a flavor that is clean and mature without spoiling the original beautiful balance of Junami Ginjo Ginrei. Based on the timing of the release, we issue the sake under two different labels, Hakuro and Kanro, names taken from the ancient Japanese calendar, to express the changing seasons.
Tasting Notes
It has a robust umami and sharp finish. By making koji thoroughly, we can extract the full umami from the rice. Then Suigei’s signature acidity is incorporated, resulting in the perfect blend of umami and a clean finish. During the ice-cold aging process, the flavor is expanded and the umami is deepened even further.
