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Suehiro “Gensai” Daiginjo, standing in front of a product box
Suehiro “Gensai” Daiginjo, lying inside a product box
Suehiro “Gensai”
Suehiro “Gensai” front label
Suehiro “Gensai” Daiginjo, standing in front of a product box Thumbnail
Suehiro “Gensai” Daiginjo, lying inside a product box Thumbnail
Suehiro “Gensai” Thumbnail
Suehiro “Gensai” front label Thumbnail

Suehiro “Gensai”

Fukushima prefecture

$170.00 
$161.50 member price
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As fresh as the day it was bottled

Gensai has a scent like white flowers blossoming on a linden tree. The Yamadanishiki rice is polished down to a minute 35%, leading to the rich taste. The richness offsets the higher alcohol content. With both umami and sourness, Gensai is sure to awaken your taste buds. A good drink for big occasions.

Characteristics

Brand Suehiro
Brewery Suehiro Brewing Company
Category Daiginjo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Yamadanishiki
Yeast variety N/A
Alcohol 17.00%
RPR ? 35%
SMV ? 4
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Suehiro “Gensai” is cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Suehiro “Gensai” - Fukushima prefecture

Suehiro is made in Fukushima prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Linden

    Linden

  • Flower

    Flower

Recommended Pairing

  • Sushi/Sashimi

    Sushi/Sashimi

  • Seafood

    Seafood

Suehiro Brewing Company

Founded at the end of Edo era in 1850, the traditional wooden storefront designated as historical heritage of the prefecture has been protected by “onigawara” (the roof ornament shaped as a demon). They hang a large, round decoration made of fresh cedar leaves to announce freshly brewed sake every year. The color of the ornament changes to brown as time goes by, indicating the age of the sake they brewed. The local Mount Seaburi emerged from an eruption 1.8 million years ago, and the water that now flows through its natural limestone is delicate as silk. The brewery still has five active wells where this water flows. They have 100 contract local farmers with whom brewers work closely.

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