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. We brew Ginrei variety rice, milled to 50%, with house-made koji at low temperatures. The sake is captured in a summery green bottle.
Tasting Notes
Its high acidity and sharp finish makes this junmai ginjo perfect for summer. Its light texture will also have you asking for one drink after another. Its slightly bitter aftertaste perfectly complements summer vege-tables.
