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Suigei Junmai Ginjo Ginrei Autumn (brewed in 2024)

Suigei Junmai Ginjo Ginrei Autumn (brewed in 2024)

高知県／酔鯨酒造

This is a limited edition autumn sake from Suigei's flagship product, Junmai Ginjo Ginrei. It is made from Hokkaido-grown Ginpu rice, which is suitable for sake brewing, polished to 50%. It is brewed in the winter using our own yeast and aged over the summer.

It is characterized by its robust flavor and crisp aftertaste, and you can enjoy the wide range of flavors and deliciousness that come from aging at low temperatures.
The labels use two types, "White Dew" and "Cold Dew," to express the changing seasons of autumn.

Specific name, etc.: Junmai Ginjo / ALC (%): 16.0 / Main ingredient: Ginpu / Rice polishing ratio (%): 50 / Yeast: Storehouse / Sake meter value: 7.0 / Acidity: 1.7 / Amino acid content: 1.3 / 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.

¥1,595
¥1,595
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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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