Suigei carefully examines 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 the brewery 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.
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.