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- Junmai Daiginjo and Junmai ginjo
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High-Class Sake with a Quality Ginjo Aroma
and a Sharp, Crisp Taste
Junmai Daiginjo and Junmai ginjo
Each sake in this category exhibits a delicate flavor with a distinct umami from rice cradled in a fresh aroma. Also,
its clean and sharp finish beautifully complements dishes.
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Junmai Ginjo Ginrei NamaUnpasteurized junmai ginjo that features striking freshness and robust body
The sake is characterized as fresh and full-bodied, which are unique features of a nama sake.
- Type
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Junmai
GinjohighclassNama
Sakenama
- Rice-Polishing
- 50%
- Tags
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- #Junmai Ginjo
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Junmai Ginjo Ginrei SummerSummer Limited Ginrei—Light Junmai Ginjo that You Can’t Stop Drinking in Summer
The Ginrei series is Suigei’s major line, and this sake, in particular, is offered only in summer. The standard Junmai Ginjo Ginrei is brewed with Kumamoto kobo yeast KA-1, but this one is made with KA-4 that pro-duces a high acidity and clean flavor.
- Type
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Junmai
GinjohighclassSeason
limitedrare
- Rice-Polishing
- 50%
- Tags
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- #Junmai Ginjo
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Suigei Junmai Ginjo Ginrei Aki-agariThe Sake that Fully Captures the Flavor Aged in Summer. Bottled and Slowly Aged in the Ice-Cold Fridge
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.
- Type
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Junmai
GinjohighclassSeason
limitedrare
- Rice-Polishing
- 50%
- Tags
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- #Junmai Ginjo
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Suigei Junmai Ginjo Ginrei ShiboritateJunmai Ginjo Capturing the Refreshing Flavor of Freshly Pressed Sake
We bottle the first pressed ginjo sake of the year, unpasteurized. The weather is still hot during the first brew of the year and this is challenging for ginjo production.
- Type
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Junmai
GinjohighclassSeason
limitedrareNew/
Namashinnama
- Rice-Polishing
- 50%
- Tags
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- #Junmai Ginjo