Suigei

The name "Suigei" derives from Yamauchi Toyoshige (Yodo), the 15th lord of the Tosa Domain and an incomparable sake lover, who called himself "Geikai Suikou" (The Drunken Lord of the Sea of Whales).
Known as a representative "Tanrei Karakuchi" (light and dry) sake of Tosa in the southern country, it features a mild aroma and a crisp finish, but overall it is classified as "Nojun Karakuchi" (rich and dry) possessing both aroma and umami. It is a Junmai sake that combines the umami of rice with a crisp aftertaste; while the aroma is modest, Suigei's unique acidity gives breadth and sharpness to the taste.
It has a sturdy body typical of Tosa sake and achieves a refreshing mouthfeel thanks to the effect of fine acidity. Based on "Hojun Karakuchi" (mellow and dry), it offers a rich variety. Because of its firm umami and acidity, it is perfect as a food sake that enhances the deliciousness of various cuisines, not only Japanese but also Italian and French. It goes exceptionally well with dishes using soy sauce and fatty fish dishes, such as Katsuo no Tataki (seared bonito), a specialty of Kochi, where Suigei's acidity cuts through the fat and amplifies the umami in the mouth.