Suigei Brewing × Kochi Castle Museum of History: a commemorative edition honoring Yamauchi Yodo
Sales Period
All Year Round
Assets
Special JunmaiumamiGiftpresentCollaborationjoint
Price
720ml
¥ (Tax in)
Tags
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Details of Product
Brewing Details
To draw out the best of the rice, we polish it until 55% of each grain remains. Because sake rice varies in character with variety and growing region, we assess each rice carefully and manage the brewing and moromi mash accordingly.
The koji is crafted to be strong and vigorous, and the sake is fermented slowly at low temperature with our own house yeast and water from the headwaters of the Kagami River.
After pressing, it rests in low-temperature tanks and is bottled in step with shipments.
Tasting Notes
This junmai sake pairs the umami of rice with a clean, sharp aftertaste.
The aroma stays understated, and Suigei's signature acidity gives the taste breadth yet crispness — an ideal companion for food.
【10–15°C】 Rounded umami and fresh acidity come forward, giving a smoother mouthfeel.
【40–45°C】 The flavors knit together, offering rich body and a lingering finish.
Type
Tokubetsu Junmai
Rice Variety
Shuzoyo Kotekimai
Rice-Polishing Ratio
60%
Storage Temperature
Below room temperature
Alcohol by Volume
15˚
Sake Meter Value
+7
Acidity
1.6
Amino Acidity
1.3
Serving Temperature
【10–15°C】 Rounded umami and fresh acidity come forward, giving a smoother mouthfeel.
【40–45°C】 The flavors knit together, offering rich body and a lingering finish.
