Suigei Shuzo

Suigei Shuzo pursues the ideal of "sake to be enjoyed with food," a characteristic of Kochi sake, brewing in two breweries, Tosa and Nagahama, specializing in Ginjo sake. Characteristic of its brewing is a "rich dry" style that is "mild in aroma," "crisp," yet "firm in umami." By brewing with well-made koji, saccharification and fermentation proceed in a balanced manner, creating moderate acidity, which brings about the crispness unique to Suigei.
The brewing water comes from the Kagami River system. Due to the steep terrain of the Shikoku Mountains, rainwater flows into the river without staying underground for long, giving it the characteristics of soft water with few impurities. Using water with few minerals allows fermentation to proceed gently, realizing the crisp taste typical of Suigei.
The rice used centers on suitable sake-brewing rice selected from all over the country, including local Kochi "Gin no Yume," Hyogo "Yamada Nishiki," Okayama "Omachi," Hiroshima "Hattan Nishiki," and Hokkaido "Ginpu." To fully bring out the flavor of each rice, the raw rice is polished as much as possible, with in-house standards set lower than the regulations for special designation sake: 40% or less for Daiginjo, 50% or less for Ginjo, and 60% or less for Junmai.