| Brand | Suigei Brewery 1872 |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 15% |
Product details
This sake is a harmony of multiple junmai daiginjo sakes. “Magnificent and fragrant junmai daiginjo," “Flavorful junmai daiginjo full of rich rice umami," and “Crisp junmai daiginjo that you’ll never tire of drinking”—these uniquely brewed junmai daiginjo sakes are expertly blended by Suigei master blender to create an exquisite balance. The harmony created from multiple junmai daiginjos brings an enjoyment entirely different from a single brew.
Nishijin-ori, developed in the Nishijin district of Kyoto, is one of Japan’s most revered traditional silk fabrics. It is characterized by its beautiful and colorful patterns, meticulously woven with pre-dyed threads, embodying the harmony of colors. Suigei incorporates Nishijin-ori design into their whale tail mark to symbolize the harmonious attributes of this sake.
Rice: Yamadanishiki | Polishing Ratio: 50%
This Junmai Daiginjo Harmony features a fresh and elegant aroma with subtle floral and fruity notes. It is smooth on the palate, with pronounced rice umami, rich layers, and a balanced taste. The finish is long, with a slight sweetness and mild acidity, creating a complex yet harmonious flavor profile.
This sake pairs well with sashimi, sushi, grilled fish, light salads, and delicate Japanese dishes. The harmonious taste of the sake complements the fine flavors of these dishes without overpowering them.
The optimum drinking temperature is 5°C–15°C (41°F–59°F).
Suigei Brewery believes “rice” and “water” are the very basics and the most important of sake brewing. They source brown sake rice, ensuring optimal milling conditions and harvesting in-house. The brewery mills rice and stores it in rooms at optimal temperature and humidity in the best conditions for sake brewing. Suigei uses water sourced from the headwaters of the Kagami River located in Tosayama, Kochi City, which was selected as one of the hundred best water sources of the Heisei Period as judged by the Ministry of the Environment.
Sake brewing starts with washing rice and immersing it in water. Controlling the amount of water absorbed in the rice affects the succeeding fermentation steps and simultaneously forms the framework that balances taste and aroma. Suigei pay particular attention to all equipment that comes into direct contact with sake because sake’s taste and aroma are easily affected by its constituents. Suigei aims to create a "premier table sake" that combines the five natural flavors of sake (sweetness, sourness, saltiness, bitterness, and umami) through fermentation, enhancing the umami of any culinary ingredient by finding and adjusting the perfect balance.
