This exemplary Junmai Daiginjo draws a crisp and dry flavor from Hiroshima prefecture’s well-known sake rice varietal Hattan Nishiki, which is famed for producing a clean taste. The brewery polishes this special rice down to 40%, and brews it carefully with kumamoto yeast at low temperatures to craft subtle and elegant aromatics, a short finish, and an abundantly broad flavor profile.

Layered beautifully, Sho matches will with a meal, and is representative of Suigei’s wish for a simple, perfect and clean food-friendly Junmai Daiginjo.

This special Junmai Ginjo sake from Suigei brewed with the original rice developed by Kochi prefecture called “Gin-no Yume” (Silver Dream/project name Kouiku 54). The aroma is modest and vaguely citrusy, and the flavor has a hint of sourness with solid umami, yet the finish is clean and pleasant.

Enjoyed best with both Asian and western seafood or fried/fatty dishes.

In order to bring out the best in the ingredients, the rice is polished to 55%. The characteristics of the raw rice vary depending on the region and variety. The carefully identified characteristics managed the preparation and mash. Aimed to create a strong koji, and brewed it slowly at low temperature using our own yeast and water from the source of the Kagami River. After pressing, the sake is stored in a low-temperature tank and bottled at the appropriate time according to the shipping volume.

This is a pure rice sake that combines the flavor of rice with a crisp aftertaste. The aroma is very subtle, and it has the acidity that is characteristic of Suigei, giving it a wide range of flavors yet a crisp taste. It goes well with food and is perfect as a drink with a meal.

The sort of sake that continues to be a firm favourite of the sake aficionado.Made with Dewasansan sake rice, with a longer fermentation to turn more of the sugar into alcohol and achieve a sake meter value of +8. But this is not your average dry sake: dry for the sake of being dry, No; it has plenty of umami, a relaxed aroma, a bit of bite, and balance of flavour that pairs well with a variety of different cuisine.

The sort of sake that continues to be a firm favourite of the sake aficionado.Made with Dewasansan sake rice, with a longer fermentation to turn more of the sugar into alcohol and achieve a sake meter value of +8. But this is not your average dry sake: dry for the sake of being dry, No; it has plenty of umami, a relaxed aroma, a bit of bite, and balance of flavour that pairs well with a variety of different cuisine.

Tatenokawa was the first Sake Brewery in Yamagata who decided to brew exclusively Junmai Daiginjo class sake, and hope to continue to do so while providing their high quality merchandise at an affordable price. Nearly all of the rice they use to brew is locally grown Miyama Nishiki and Dewasansan.

In 2014, ANA International picked this sake for their First Class and Business Class sake.

This new sparkling version also commenmorates the band’s 20th anniversary. A portion of the sales of this product will be donated to the Japanese Red Cross.

Named after its lightness and transparency. Made with Yamagata Prefecture original sake rice Dewasansan, milled so that only 50% of the grain remains, and with less alcohol than standard sake at 14%, the palate is light, fruity and vivacious with a slight hint of acidity, followed by a gentle smooth finish.

Awarded a gold medal in ‘Sake That Tastes Good in a Wine Glass’ awards in 2017.

Made with Yamada Nishiki sake rice polished to 50%, a combination of Sake Yeast Society No.9 yeast, and an aroma producing yeast. A florid nose and full-bodied flavour that is typical of Yamada Nishiki sake rice make for a well-balanced spread mid palate.

Awarded a Silver medal at the 2015 and 2016 IWC (International Wine Challenge), in the Junmai Ginjo, Junmai Daiginjo category, and a Silver medal at ‘Sake Competition 2016’ in the Jummai Daiginjo category.