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Shochu and Liqueur Made
with Suigei’s Sake Brewing Techniques
Shochu and Liqueur
Suigei’s shochu inherits the distinct acidity and crisp,
umami-rich flavor that are both found in our junmai sake.
Our liqueur line is made with Suigei’s brewing techniques
that extracts the full tastes from the ingredients grown in Kochi.
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Umeshu 6Premium plum sake, matured for 6 years to capture the essence of plum
Enjoy the genuine plum flavor with its original sourness preserved.
※temporary suspension of sales- Type
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“Kaju" Yuzu This citrus-blended sake is packed with an abundance of goodness from yuzu, which exhibits a distinctive aroma and superb balance of tartness and sweetness.
Suigei Liqueur “Kaju"Yuzu is made from the juice of three kinds of citrus—yuzu, konatsu, and naoshichi (a type of su-dachi)—and Suigei's sake. The number 39, represents the percentage of citrus juice in the liqueur.
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“Kaju" Buntan (Pomelo)This citrus-blended sake is packed with an abundance of goodness from buntan (pomelo), which boasts a refined sweetness with refreshing tartness and bitterness.
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“Tomo” Liqueur—Everyone Loves “Yuzuyaka”Surprisingly, Full of Yuzu!
By blending three yuzu components, we successfully craft a liqueur that is acclaimed, “Yuzuyaka!” (“It’s yuzu itself!” in Tosa dialect).
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