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Suigei Junmai Daiginjo Freshly Squeezed Winter (brewed in 2024)

Suigei Junmai Daiginjo Freshly Squeezed Winter (brewed in 2024)

高知県／酔鯨酒造

This freshly pressed Junmai Daiginjo sake is made from freshly brewed unpasteurized sake. It is made from Gohyakumangoku rice grown in Fukui Prefecture, polished to 50%, and blended with two types of Kochi yeast, AC95 and A14, and fermented slowly at low temperatures.
By using two types of yeast, the sake has a gentle and unique ginjo aroma and a balanced taste with the refreshing sweetness and acidity that is characteristic of Suigei.

Specific name, etc.: Junmai Daiginjo / ALC (%): 17.0 / Main ingredient: Gohyakumangoku / Rice polishing ratio (%): 50 / Yeast: Kochi yeast / Sake meter value: 5.0 / Acidity: 1.7 / Amino acid content: 1.1 / Brewing year: 2024

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥2,145
¥2,145
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Producer/Brewery ( Kochi Prefecture/Suigei Brewery )

Located in Kochi Prefecture, this brewery inherited a sake brewery founded in 1872 and has been producing sake under the name "Suigei Sake Brewery" since 1969. They strive to produce "sake to accompany meals" that is flavorful yet crisp and has a mild aroma.

Nagahamagura is located in Nagahama, Kochi City, near Katsurahama, a scenic spot overlooking the Pacific Ocean, and has been producing sake since its founding.

The other Tosa Brewery is a sake brewery built in 2018 in the magnificent natural surroundings of the Kobara district of Tosa City, next to Kochi City, with the latest brewing equipment. While inheriting the traditional Suigei sake brewing techniques cultivated at Nagahama Brewery, the brewery utilizes the latest equipment to strive to produce the highest quality sake.

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