Suigei "Ginrei Aki-Agari" Junmai Ginjo

The Story

In the world of autumn seasonal sakes (known as "Akiagari" or "Hiyaoroshi"), we generally expect things to feel soft, round, and mellow. Suigei takes a slightly different approach. Coming from Kochi Prefecture, a region famous for its hard-drinking culture and bone-dry sake style, this bottle keeps its edge. "Suigei" translates to "Drunken Whale," named after a warlord who loved to drink, and this sake lives up to the name, remaining sessional and refreshing even after its summer-long aging period. This age creates satisfying depth, but it retains Suigei's signature crisp finish that cuts right through rich food.

Tasting Profile

Aroma: Subtle and restrained. Gentle notes of grain and a light nuttiness.

Palate: This sake is rice-driven and dry. While some fall sakes lean medium-sweet, this selection stays savory with a solid core of umami. It feels confident on the palate with a clean, sharp finish.

Finish: Quick, dry, and surprisingly refreshing (given the ample umami).

Serving & Pairing

Serving Temperature: While crisp when chilled, we actually love warming this one up. Gentle heat really opens up the aromatics and softens the dry edge.

Food Pairings: This was brewed with oceanside fare in mind. It is exceptional with sashimi (especially fatty fish like mackerel or tuna) because the heightened acidity cuts nicely through fat. It also works wonderfully with fall staples like tempura, simmered root vegetables, or even roasted chicken.

Why We Love It
Suigei is one of our go-to recommendation for people who are looking for dry, crisp sake that doesn't sacrifice complexity of flavor. A true food sake, it doesn't fight against a dish for attention; it simply makes whatever you are eating taste better. The fact that it’s a seasonal "Akiagari" means it provides a bit more umami complexity than their other offerings.

About the Brewery: Suigei Brewing Co.
Founded in 1872 in Kochi Prefecture, Suigei faces the Tosa Sea, a place where whales still swim. The brewery's entire philosophy revolves around "food culture." Kochi is known for having some of the best seafood in Japan, and the locals prefer a dry, crisp sake ("Karakuchi") to wash it down. Suigei creates sake specifically designed to match their regional dinner tables, focusing on higher acidity and clean finishes.

Specs