Suigei Ya Junmai Daiginjo 720 ml

Junmai Daiginjo Ya is a fragrant junmai daiginjo fusing two ginjo aromas. Suigei uses Kochi kobo “AC-95” developed in Kochi Prefecture when brewing this sake. The kobo is unique in the way it creates two aromatic components, ethyl caproate, producing an apple note, and isoamyl acetate, producing a banana scent. Also, Suigei only uses Yamadanishiki, the rare and high-quality sake rice harvested in the “Special-A” fields in Tojo, Hyogo Prefecture, and mills it to 40% of the grain remaining, to bring out the elegance of a junmai daiginjo.

 

Two ginjo aromas, reminiscent of apples and bananas, are obtained through fermentation, and once the two components are combined, they combine to create an aroma that evokes juicy fruits that we have never experienced. A sophisticated mouthfeel is brought by the high-quality sake rice Yamadanishiki, which enhances its ginjo aroma.
 

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