Suigei Daito 2022 Junmai Daiginjo
Tasting Notes
Made using the finest sake rice in Japan, Hyogo Prefecture's Special A district Yamada Nishiki, polished down to a 30% polishing ratio. By using two types of yeast, Suigei achieves the fragrant ginjo aroma characteristic of daiginjo and the crisp finish unique to junmai. In the sake pressing process, only the most aromatic and flavorful part, the "nakadori", is specially extracted and stored fresh to capture the freshly brewed taste. This results in a wonderful sake with a brilliant and profound Ginjo aroma and a mellow flavor, worthy of being Suigei's finest Junmai Daiginjo.
Overview
Food Pairings: Enjoy it slowly after a meal with fruits like melon. It also pairs well with dishes that have rich sweetness and umami, such as steamed lobster or oysters.
Specifications
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 30%
ABV: 16%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
Made using the finest sake rice in Japan, Hyogo Prefecture's Special A district Yamada Nishiki, polished down to a 30% polishing ratio. By using two types of yeast, Suigei achieves the fragrant ginjo aroma characteristic of daiginjo and the crisp finish unique to junmai. In the sake pressing process, only the most aromatic and flavorful part, the "nakadori", is specially extracted and stored fresh to capture the freshly brewed taste. This results in a wonderful sake with a brilliant and profound Ginjo aroma and a mellow flavor, worthy of being Suigei's finest Junmai Daiginjo.
Overview
Food Pairings: Enjoy it slowly after a meal with fruits like melon. It also pairs well with dishes that have rich sweetness and umami, such as steamed lobster or oysters.
Specifications
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 30%
ABV: 16%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
Made using the finest sake rice in Japan, Hyogo Prefecture's Special A district Yamada Nishiki, polished down to a 30% polishing ratio. By using two types of yeast, Suigei achieves the fragrant ginjo aroma characteristic of daiginjo and the crisp finish unique to junmai. In the sake pressing process, only the most aromatic and flavorful part, the "nakadori", is specially extracted and stored fresh to capture the freshly brewed taste. This results in a wonderful sake with a brilliant and profound Ginjo aroma and a mellow flavor, worthy of being Suigei's finest Junmai Daiginjo.
Overview
Food Pairings: Enjoy it slowly after a meal with fruits like melon. It also pairs well with dishes that have rich sweetness and umami, such as steamed lobster or oysters.
Specifications
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 30%
ABV: 16%
Size: 720ml