Aroma (less-more): ★★☆☆☆
Flavor (less-more):★☆☆☆☆
Sweetness (sweet-dry):★★☆☆☆
Texture (soft-hard):★☆☆☆☆
Finish (short-long):★★☆☆☆
 
Prefecture: Kochi
Rice: Yamadanishiki
SMV: +4.5
Polishing ratio: 50%
Alcohol: 15%
Amino: 1.2
Acidity: 1.5
Yeast: No.1801, KA-1
Filtered: Yes
Pasteurized: Yes
Fermentation Method: Sokujo
Catergory: Junmai Daiginjo
 
This sake is released only in the US, and produced this sake which is brended by many kinds of Suigei's sake that emphasize their characters; dry and clean.
It is lightly froral and clean Junmai Daiginjo, yet still remain SUIGEI characteristics.  Have geen apple and muscat aroma at top nose. at mouthfeel, there is not any hook down to throat and feels like mineral spring water, and a clean texture on palate. Short finish and fade away quickly.   
 
Kochi Prefecture faces the Tosa Sea where whales swim and seafood is abundant. We are working daily to brew sake with the concept of "sake that can be served with food" nurtured by the food culture of "Tosa". The sake has a mild aroma, but a strong flavor, a crisp finish, and a light acidity that brings out the deliciousness of the food. Our main production method is junmai-zukuri, and we have a variety of sake (junmai-shu to junmai-daiginjo-shu) that make the most of the characteristics of the sake rice.
They have a variety of sake (junmai-shu to junmai-daiginjo-shu).