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Suigei “Tokubetsu Junmai” with a tokkuri and a guinomi, served with tempura
Suigei “Tokubetsu Junmai”
Suigei “Tokubetsu Junmai” front label
Suigei “Tokubetsu Junmai” with a tokkuri and a guinomi, served with tempura Thumbnail
Suigei “Tokubetsu Junmai” Thumbnail
Suigei “Tokubetsu Junmai” front label Thumbnail

Suigei “Tokubetsu Junmai”

Kochi prefecture

$28.00 
$26.60 member price
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Harmonious with any dish

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.

Characteristics

Brand Suigei
Brewery Suigei Brewing Company
Category Junmai
Subcategory N/A
Taste Profile Light & Dry
Rice variety Sake rice
Yeast variety Association No. 9 lineage (KA-1)
Alcohol 15.0%
RPR ? 55%
SMV ? +7.0
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Suigei “Tokubetsu Junmai” is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended

Region

Suigei “Tokubetsu Junmai” - Kochi prefecture

Suigei is made in Kochi prefecture in the Shikoku region.

Taste Metrics

Tasting Notes

  • Fennel

    Fennel

  • Rose

    Rose

Recommended Pairing

  • Meat

    Meat

  • Seafood

    Seafood

Suigei Brewing Company

Founded in 1872, Suigei is named after the feudal lord who once ruled the area, nicknamed “the drunken lord of the sea with whales.” In their hometown of Tosa, a party over delicious food and sake is an important place of communication. With the mission to preserve this important drinking culture, they actively organize various events and collaborate with other industries — in Japan and abroad — under the slogan “Enjoy Sake Life.” They’re known for a clean aftertaste that never tires the palate and always compliments food well, whether it’s their classic dry staples or their modern, juicy and expressive styles.

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