Suigei Junmai Ginjo Koiku 54 Go
酔鯨 純米吟醸 高育54号Suigei — Suigei Shuzo, Kochi
A junmai ginjo brewed from Gin no Yume, a sake rice developed in Kochi, carried from rice cultivation through sake making. A local sake of Tosa, nurtured in the land of Kochi.
Specifications
- Type
- Junmai Ginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 50%
- Yeast
- Not disclosed
- Alcohol
- 16%
- Sake meter value
- +7
- Acidity
- 1.8
Flavor profile Kun-shu
Kun-shu — aromatic and light
SMV +7 and acidity 1.8 point to a dry, crisp profile, while the faint ginjo aroma and citrus acidity support a light, lively finish. The described umami adds substance without making the body heavy.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
The rice used, Gin no Yume, was the first sake rice variety developed in Kochi Prefecture. In its breeding, the Kochi Prefectural Agricultural Technology Center handled the breeding process, and our company handled the brewing trials. Through repeated testing, a variety suited to Tosa sake brewing was born. The product name Koiku 54 Go is taken from the trial number "Koiku Sake 54 Go" from the breeding process of Gin no Yume. To draw out the qualities of the rice, we used the traditional Kumamoto yeast and slowly brewed the sake with spring water from the headwaters of the Kagamigawa River. The umami drawn out from the ingredients gives a firm, well-structured flavor. In addition, a refreshing citrus-like acidity and a subtle ginjo aroma give it a light, easy drinking character and bring out the deliciousness of the food it is paired with.
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