Suigei Mann Junmai Daiginjo, Brewed with the finest sake rice – the highest grade of Yamada Nishiki grown in the best terrior possible and polished to an astonishing 30% of the original size. Combined with Suigei’s traditional kumamoto yeast KA-1, this creates powerful flavors and the gorgeous aromatics and round mouthfeel typical to Junmai Daiginjo grade sake. The fine aroma and a quick-cut finish can even help draw out the best flavors in a meal.
The Yamadanishiki rice for this sake is cultivated in the Special A District in East Tojo then polished way down to a stupendous 30%! When brewed at low temperature and with kumamoto yeast, the sake takes on a distinctly ginjo scent, but retains the extravagant and round flavor you love about junmai daiginjo. This brew is a fantastic representation of Suigei’s distinct style, and it stands out amongst the crowd because of this uniqueness