Suigei Ya

Suigei Brewery

Unusually for Suigei who likes to keep the aroma somewhat subdued, the first thing you notice about Ya is its fragrance. This resulted from using a yeast developed in Kochi called "AC-95," which creates two aromatic components, ethyl caproate (apple) and isoamyl acetate (banana). Its elegance comes from the fact that they use only Special A grade Yamada-Nishiki, a rare and high quality sake rice that can be designated only when produced in the Special A areas in Tojo, Hyogo. Suigei Brewery Sake

Suigei Ya

Suigei Brewery

Unusually for Suigei who likes to keep the aroma somewhat subdued, the first thing you notice about Ya is its fragrance. This resulted from using a yeast developed in Kochi called "AC-95," which creates two aromatic components, ethyl caproate (apple) and isoamyl acetate (banana). Its elegance comes from the fact that they use only Special A grade Yamada-Nishiki, a rare and high quality sake rice that can be designated only when produced in the Special A areas in Tojo, Hyogo.
ML.
720
VOL.
ALC.
16%
VOL.
Regular price $124.00

ABOUT THIS BOTTLE

SUIGEI YA

The combined aroma of apple and banana produce an utterly new, fantastical fruit that only lives in your head. Enjoy the typical crispness and acidity of Suigei sake.

TASTING NOTES

Rice Polishing Ratio

This sake is made from Yamada-Nishki rice that has been polished to 40%.


HOW TO ENJOY

PAIRING

Great with medium to rich dishes like Korean BBQ, Unagi, Beef, Yakitori.

SERVING

Enjoy chilled or slightly chilled, in a wine glass.

Surprisingly, Suigei is the only sake brewery in Kochi City. It's original incarnation began in 1872, under different name, but in 1969, the company was renamed Suigei. Literally, Suigei means drunk whale, and it is an abbreviation of an alias of Yamauchi Yodo, a Japanese feudal lord of the area. A big drinker, he called himself Geikai suiko (a drunkard lord in a sea full of whales). Their main concentration are shokuchushu, or sakes to be had with meals/food (table sake), and many of their sakes are dry and high in umami and acidity.