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.

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.