Description
Josh says: “This sake for me is my perfect lazy Sunday afternoon sake. I’ve had more than a couple of bottles of this with my partner and a few grazing style bites over some long afternoons. It’s a very dry style of sake, with firm acidity. Both are aspects that make it incredibly food-friendly, and it loves seafood in various guises.
For the best results, take it nice and slowly over a long session watching it unfold and develop. It’s best drunk out of a wine glass, and not too cold for its best expression.”
Suigei, which means ‘drunken whale’, is named after a warlord in Kochi Prefecture in the Edo period who loved eating and drinking. The love for food & beverage remains central to Sugiei’s approach to making sake, as a food-friendly approach is key to their style of sake production.
Hattan Nishiki tends to create medium-bodied, earthy and softly textured sakes. It can often be associated with lower-grade sake, however the quality level of Suigei dismays any notion of inferiority.