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To get the best out of the sake rice, we mill it until 55% of the rice grain remains. Each sake rice has its own unique characteristics depending on variety and origin of production. We carefully examine the features of rice, prepare the rice for brewing, and control the quality of moromi mash. This junmai sake is brewed with a house-made koji that we crafted to be strong, Kumamoto kobo yeast, and water from the headwaters of the Kagami river. After pressing, it’s stored in tanks at a low temperature, and bottled to order.
This junmai sake boasts a great rice umami and a sharp aftertaste. With a moderate aroma, acidity unique to Suigei, and a complex yet crisp taste, it's perfect to enjoy paired with any meal.
Alc./Vol.:15° SMV:7 (Dry) Acidity:1.7
- Winemaker's Notes
Producer: Suigei Brewery
Website: https://suigei.co.jp/en/
Condition/Note:
Price: $42.99
Sale Price: $36.99
Availability:
4
Available Vintages:
NV(720ml)
Varietal: Gohyakumangoku Rice
From Niigata, Fukushima, Toyama, and Ishikawa. Smooth and clean and dry and slightly fragrant. Representative Sake Brands: Shimeharitsuru and Kubota, or just about anything from Niigata.
Country: Japan
Japan is best known for producing sake rice wine which it has produced for centuries. However, recently Japan has received recognition for it's contribution in the areas of beer and whisky as well. But Sake remains the best known of Japanese wines. Although it is commonly called rice wine, its production process is more similar to beer than wine, as starch (not fructose) feeds the fermentation process. Undiluted sake reaches alcohol levels higher than beer or wine, as high as 20% alcohol by volume.
Region: Hokkaido
The pure waters flowing off Daisetsu-zan are one reason that Asahikawa has long had a flourishing sake industry.
Sub-Region:
Type: Sake