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SG005-0720
To get the best out of the sake rice, Suigei mills it until 55% of the rice grain remains. Each sake rice has its own unique characteristics depending on variety and origin of production.
Type: Tokubetsu Junmai
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.
