It is the nama (unpasteurized sake) of Ginrei, the first brand created by Suigei to bring ginjo sake to the market, and is still one of our major junmai ginjo sakes. Using our time-honored techniques and experience, we bring out the best taste from our ingredients. We mill Ginpu rice to 50%, and brew it with house-made koji at a low temperature slowly and with care. In order to ship it all year round, after the moromi pressing process is complete, we store it in tanks below freezing. We bottle it in quantities that carefully match our shipping volumes.
Tasting Notes
The sake is characterized as fresh and full-bodied, which are unique features of a nama sake. With a distinctive sourness reminiscent of refreshing citrus, it’s supremely good as a table sake. While stored in the refrigerated tanks, it ages beautifully. Its quality and taste are stable throughout the year.
