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Suigei Koiku 54

Suigei Brewery

Ginjo
Suigei Koiku 54 Junmai Ginjo - This is a local sake, through and through. Made using Kochi sake rice, Kochi waters, and Kochi yeast. The rice is Gin no Yume (Dreams of Gin. Gin, as in ginjo), the first ever sake rice to be grown in Kochi.

Suigei Koiku 54

Suigei Brewery

Ginjo
This is a local sake, through and through. Made using Kochi sake rice, Kochi waters, and Kochi yeast. The rice is Gin no Yume (Dreams of Gin. Gin, as in ginjo), the first ever sake rice to be grown in Kochi. Made in cooperation with the Kochi Center for Agricultural Technology who tested cultivating the strain, while Suigei tested sake brewing with the strain. The name Koiku No. 54 comes from the project name during the developmental phase of Gin no Yume.
ML.
720
VOL.
ALC.
16%
VOL.
$32.00

ABOUT THIS BOTTLE

SUIGEI KOIKU 54

Koiku starts with an aroma of citrus as subtle as when you walk by a picnic table at a large park where someone had just peeled a tiny clementine. Very dry, with solid umami flavors and a refreshing acidic nudge, also similar to a citric sourness, just a tinge of pineapple hidden in a nook, and finishes clean and fresh.

TASTING NOTES

Rice Polishing Ratio

This sake is made from Gin-no-Yume rice that has been polished to 50%.


HOW TO ENJOY

PAIRING

Pairs well with light dishes like yakitori and sashimi, but holds its own with fatty and salty foods as well.

SERVING

Best enjoyed chilled or slightly chilled, in a wine glass.

  

SAKE ORIGIN

SUIGEI BREWERY

LEARN MORE

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.