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Junmai Ginjo
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Suigei Junmai Ginjo
Koiku No.54Junmai ginjo brewed with “Gin-no-Yume”, an original sake rice developed in Kochi Prefecture.
The sake also exhibits refreshing citrus sourness and a subtle ginjo aroma, together they create a bright expression and bring out the flavors in paired dishes.
- Type
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Junmai
Ginjohighclass
- Rice-Polishing
- 50%
- Tags
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- #Junmai Ginjo
- #Gin-no-yume
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Junmai Ginjo GinreiAn affordable crisp junmai ginjo that you’ll never tire of drinking
The sake exhibits a nice harmony of acidity unique to Suigei and umami from the ingredients, which combine to produce “a complex flavor with a sharp finish”.
- Type
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Junmai
Ginjohighclass
- Rice-Polishing
- 50%
- Tags
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- #Junmai Ginjo
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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