| Brand | Suigei |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 17% |
Product details
Junmai Daiginjo Mann is Suigei’s flagship junmai daiginjo, crafted using their special brewing technique with Yamadanishiki, the most prestigious sake rice. To brew this genshu (undiluted sake), Suigei selects Yamadanishiki, the highest-regarded sake rice harvested in the prestigious “Special-A” fields in Hyogo Prefecture, and mills it until 30% of the rice grain remains.
They also use Suigei’s traditional Kumamoto kobo to brew the sake slowly at a low temperature. The sake exhibits an elegant ginjo aroma and robust body from the Kumamoto kobo. It also sports a unique character while maintaining a well-rounded daiginjo taste.
Rice: Yamadanishiki | Polishing Ratio: 30%
Mann is rich in umami with a sharp finish and fragrant yet gentle to complement the meal. It is crafted with all the techniques and skills Suigei has and exhibits a superb harmony of a rich and mild aroma, a sharp aftertaste, and a mild sourness.
To fully enjoy Suigei Mann Junmai Daiginjo, serve it chilled at about 5°C-10°C (41°F-50°F) to enhance its rich umami and fragrant, gentle aroma. Pour it into a wine glass to allow the complex aromas to fully develop.
Pair it with a variety of dishes, from delicate sashimi to rich grilled meats, as its sharp finish and mild sourness will complement and elevate the flavors of the meal. Savor each sip slowly, appreciating the superb harmony and craftsmanship that Suigei has perfected in this flagship sake.
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.
