[Suigei TOSAGURA Craft Series Ao Light Junmai Ginjo Sake]

A new series that represents new challenges based on tradition

The "TOSAGURA CRAF" series expresses Suigei's new challenges as it changes with the times, while still maintaining the Suigei style inherited from its predecessors.
By varying the raw rice, rice polishing ratio, yeast, alcohol content, and other factors, and managing data down to the smallest detail, they seek out sake that can be passed on to the next generation and release it in limited quantities.

The first product in the TOSAGURA CRAF series is a Junmai Ginjo sake that attempts to be low in alcohol.
The concept of Suigei's new Junmai Ginjo sake is to pursue a light drinking experience.

The raw rice used is Yamadanishiki, and two types of yeast are blended: Kochi yeast (M-9), which produces a lot of malic acid, and Kochi yeast (AC-17), which has a characteristic strawberry and melon-like aroma.
By using more water than usual, we achieve low-alcohol fermentation of the mash.

Ginjo aroma reminiscent of strawberries and melons.
Even though it has a dry and light taste, you can still feel the strong acidity and pleasant sweetness that are characteristic of Suigei.

◆Specification Category: Sake (Junmai Ginjo)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Yamada Nishiki from Hyogo Prefecture Polishing ratio: 60%
Sake meter value: +3
Acidity: 2.0
Yeast used: Kochi yeast (AC-17) x Kochi yeast (M-9)
Alcohol content: 14% Storage method: Cool and dark place Manufacturer: Suigei Shuzo (Kochi Prefecture)