he only Sakagura/Sake Brewery in Kochi City (named after alias of Yamauchi Yōdō, who was a Japanese Daimyo of the Shikoku region in the Edo period).
They hope to make sake that is the best to pair with food – sake that is dry, yet with high acidity and umami – using the isolated Tosa Mountain range’s pure spring water. This water contains no iron or manganese, which are detrimental elements in sake. The brewery is also quite particular about their ingredients – the rice is polished very carefully, and they use true Kumamoto Yeast.
A reserved aroma, gentle rice notes, perfect acidity and a fine finish combine to create the unique flavor profile of Suigei Tokubetsu Junmai.
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