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Suigei “MANN,” standing in front of a product box
Suigei “MANN”
Suigei “MANN,” standing in front of a product box Thumbnail
Suigei “MANN” Thumbnail

Suigei “MANN”

Kochi prefecture

$200.00 
$190.00 member price
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Serving up style

The Yamadanishiki rice for this sake is cultivated in the Special A District in East Tojo then polished way down to a stupendous 30%! When brewed at low temperature and with kumamoto yeast, the sake takes on a distinctly ginjo scent, but retains the extravagant and round flavor you love about junmai daiginjo. This brew is a fantastic representation of Suigei’s distinct style, and it stands out amongst the crowd because of this uniqueness

Characteristics

Brand Suigei
Brewery Suigei Brewing Company
Category Junmai Daiginjo
Subcategory N/A
Taste Profile Rich & Dry
Rice variety Yamadanishiki (Designation A)
Yeast variety Association No. 9 (Kumamoto Yeast)
Alcohol 17.00%
RPR ? 30%
SMV ? 6.5
Acidity ? 1.8
Values listed are at the time of production.

Serving Temperature

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

Region

Suigei “MANN” - Kochi prefecture

Suigei is made in Kochi prefecture in the Shikoku region.

Taste Metrics

Tasting Notes

  • Melon

    Melon

  • Honey

    Honey

  • Butterscotch

    Butterscotch

Recommended Pairing

  • Aperitif

    Aperitif

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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