| Brand | Suigei |
| Region | Kochi, Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 9% |
Product details
Crafted in Kochi Prefecture, Japan’s top yuzu-producing region, Suigei Yuzu Kaju 39 is a vibrant liqueur blending the juices of three premium citrus fruits—yuzu, konatsu, and naoshichi—with Suigei’s refined sake. The "39" signifies the exceptional 39% citrus juice content, delivering a bold and refreshing flavor profile that perfectly balances bright acidity and subtle sweetness. Ideal for sipping on its own, over ice, or as a unique cocktail ingredient, this liqueur is a delightful way to experience the essence of Kochi’s celebrated citrus heritage.
Bright and invigorating, the aroma of fresh citrus immediately entices the senses. On the palate, a perfect harmony of sweet and tangy citrus flavors blossoms, enriched by the umami depth of Suigei's sake. The balance of zesty freshness and smooth complexity creates a juicy, refreshing finish that lingers delightfully.
With its concentrated flavor, Kaju 39 is perfect for enhancing dishes or crafting cocktails. The brewery suggests savoring it chilled, on the rocks, or mixed with sparkling or hot water, tailored to the season and occasion.
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.
