To get the best out of the sake rice, we mill it until 55% of the rice grain remains. Each sake rice has its own unique characteristics depending on variety and origin of production. We carefully examine the features of rice, prepare the rice for brewing, and control the quality of moromi mash. This junmai sake is brewed with a house-made koji that we crafted to be strong, Kumamoto kobo yeast, and water from the headwaters of the Kagami river. After pressing, it’s stored in tanks at a low temperature, and bottled to order.
Tasting Notes
This junmai sake boasts a great rice umami and a sharp aftertaste. With a moderate aroma, acidity unique to Suigei, and a complex yet crisp taste, it's perfect to enjoy paired with any meal.
