Suigei Sho Junmai Daiginjo


Suigei Sho Junmai Daiginjo


Class: Junmai Daiginjo

Rice: Hiroshima Prefecture Hattan Nishiki

Rice-Polishing Ratio: 40%

Brewery Location: Kochi 

Food Pairings: Seafood and Meat dishes, Washoku cuisine (like Harihari Nabe, Sake-Kasu Miso Wagyu), and Western Cuisine (like Sautéed Pork)

Tasting Notes: This exemplary Junmai Daiginjo draws a crisp and dry flavor from Hiroshima prefecture's well-known sake rice varietal Hattan Nishiki, which is famed for producing a clean taste. The brewery polishes this special rice down to 40%, and brews it carefully with kumamoto yeast at low temperatures to craft subtle and elegant aromatics, a short finish, and an abundantly broad flavor profile. Layered beautifully, Sho matches will with a meal, and is representative of Suigei's wish for a simple, perfect and clean food-friendly Junmai Daiginjo.

Size: 720ml

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Brewery: Suigei Brewery
Founded: 1872

Profile: The only Sakagura/Sake Brewery in Kochi City (named after alias of Yamauchi Yōdō, who was a Japanese Daimyo of the Shikoku region in the Edo period). They hope to make sake that is the best to pair with food - sake that is dry, yet with high acidity and umami - using the isolated Tosa Mountain range's pure spring water. This water contains no iron or manganese, which are detrimental elements in sake. The brewery is also quite particular about their ingredients - the rice is polished very carefully, and they use true Kumamoto Yeast. 

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