Sake Type
Junmai Ginjo
Rice Type & Origin Area
Ginpu (Hokkaido)
Rice-polishing Ratio
50%
Alcohol Percentage
16%
SMV (Sake Meter Value)
+7
Production Area
Kochi
Suigei Ginrei Junmai Ginjo
SUIGEI BREWING
A flagship sake from Suigei Brewing in Kochi Prefecture, whose name, meaning “Drunken Whale,” honours feudal lord Yamauchi Yōdō, renowned for his love of sake. First brewed in 1985, Ginrei marked Suigei’s entry into premium ginjo brewing and embodies its philosophy of creating food-friendly sake with depth and balance. Crafted from Ginpu rice polished to 50% and fermented with Kumamoto yeast at low temperatures, it reveals delicate aromas of citrus and green apple with crisp acidity, gentle umami, and a clean finish. Best served chilled, it pairs elegantly with seafood, sushi, and lightly seasoned dishes.
About the Sake brewery:
In Kochi Prefecture, the hometown of Suigei Brewing, there is a longstanding tradition of enjoying fresh food alongside alcohol. Suigei has embraced this custom, dedicating itself to creating sake that enhances the dining experience. The brewery's rich, dry sake is mildly aromatic, with a sharp finish and an umami-rich flavour. Ideal for both everyday meals and special occasions, Suigei's sake complements any dish. Whether shared at a casual dinner or a festive banquet, this sake enhances the flavours of every dish, allowing diners to enjoy it from the first sip to the last drop.