About This Product :
The Rice: Using an undisclosed sake rice, the Suigei Brewery has an isolated pure spring water source from Tosa Mountain which contains no iron or magnesium (generally detrimental to sake).
Prefecture : Kochi, Japan
Rice: NA
Yeast: Kuramoto Kobo
Nihonshu-Do (SMV) : +6.6
Seimaibuai : 55%
Acidity: 1.55
Amino Acids: 1.25
ABV: 15%
The Sake: An incredibly light, reserved aroma of the breeze on a rocky beach, gentle rice notes, perfect acidity and a fine, fresh, mineral finish. The kind of sake that chefs dream about. Unobtrusive, but deep.
Chilling this sake creates a freshness that is quite pairable with many dishes, and warming it reveals a wide, reverberating breadth of flavor and harmony.
The Format: 300ml, 720ml, and 1.8L bottles
The Brewery: 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.
