Suigei Sho

Suigei Brewery

Suigei Sho - Part of Suigei's "High-End Collection," this a bottle you want to crack open on days you that you want to make it slightly more special. It doesn't have to be a 50th anniversary; maybe you just got a really amazing hair cut that makes you feel like Beyonce.

Suigei Sho

Suigei Brewery

Part of Suigei's "High-End Collection," this a bottle you want to crack open on days  that you want to make it slightly more special. It doesn't have to be a 50th anniversary; maybe you just got a really amazing hair cut that makes you feel like Beyonce. Or you put in some overtime, so it's time to treat yo' self. Regardless, this is a beautiful semi-dry junmai daiginjo made with Hattan-Nishiki, known to yield sakes with a clean taste. A classic JDG aroma full of steamed rice, this has been made with no compromises, and is kept simple with no funny tricks. It's a straight shooter, and it hits the mark.
ML.
720
VOL.
ALC.
16%
VOL.
Regular price $86.00

ABOUT THIS BOTTLE

SUIGEI SHO

The rich, Hattan-Nishiki rice is prevalent in its elegant aroma with hints of apricot and melon. Once you get into it, you'll catch a little of that umami/sweet muskiness of persimmon, a little melon, and out it goes. Like Keyser Söze, it does the job better than anyone around, and doesn't stick around for compliments.

TASTING NOTES

Rice Polishing Ratio

This sake is made from Hattannishiki rice that has been polished to 40%.


HOW TO ENJOY

PAIRING

Like a true professional, this sake accommodates a wide range, from simple and light Japanese dishes, to Italian and French cuisine.

SERVING

Best 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.

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