Suigei, meaning Drunken Whale, is named after a warlord in Kochi Prefecture in the Edo period who loved eating and drinking. Suigei Brewing Company aims to create sake that pairs perfectly with any dish on the dinner table. They’ve achieved their goal with a versatility which brings a reserved ricey nose and milder umami with pleasant acidity when slightly chilled, and richer flavors with longer aftertaste when slightly warmed.
Class: Tokubetsu Junmai
Rice: Regular Sake Rice
Rice-Polishing Ratio: 55%
Brewery Location: Kochi
Food Pairings: All Japanese Dishes (Tempura, Otsukuri, Nimono,etc.), Oily foods
Tasting Notes: A reserved aroma, gentle rice notes, perfect acidity and a fine finish combine to create the unique flavor profile of Suigei Tokubetsu Junmai. Chilling creates a freshness that is quite pairable with many dishes, but warming it reveals a wide reverberating breadth offlavor and harmony.
Suigei Brewing Company
The only sake brewery in Kochi City, Suigei pulls its name from the alias of Yodo Yamauchi, a daimyo from the Shikoku region during the Edo period. The brewers hope to make sake that pairs harmoniously with food—sake that is dry yet with high acidity and umami—using the isolated Tosa mountain’s pure spring water. Tosa’s food culture has been nurtured by abundant seafood and fresh vegetables from the mountains. Dining occasions there are marked by sake drinking, large portions of various dishes ranging from sashimi to tempura, and enjoyable conversation, so Suigei’s sake is naturally designed to bring out the best flavors of these foods and to bring everyone at the table together in good cheer.
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