Description
Josh says: “Sake from Kochi is really a hidden gem; it’s not a region that people speak about. It’s a region that’s been largely focused upon yeast research; they’ve even sent yeast into space to see what it does!
The sake of Suigei is emblematic of the region, in my view. They’re light & fresh with great versatility. I’ve always got a bottle in my fridge, as they work equally as well as an aperitif as they do when matched with light bites”
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.
Tokubetsu, meaning special, refers to a higher than required milling rate of the rice having been applied to, in this instance, the junmai classification.