Suehiro Gensai Daiginjo Sake 720ml
Suehiro Gensai Daiginjo Sake 720ml
Rich aroma of white peach and ripe nectarine. This sake melts on your palate smoothly, leading to a finish with a refined elegance.
Gensai has a scent like white flowers blossoming on a linden tree. The Yamadanishiki rice is polished down to a minute 35%, leading to the rich taste. The richness offsets the higher alcohol content. With both umami and sourness, Gensai is sure to awaken your taste buds. A good drink for big occasions.
Gensai is the finest Daiginjo produced by Suehiro Sake Brewery, a renowned brewery in the Aizu region of Fukushima Prefecture, Japan. Gensai uses “the king of sake rice,” Yamada-Nishiki, which polishes down to 35%. Only the core of the rice is used to make this sake. When the rice is polished to 35%, water absorption during the washing and soaking stages can greatly affect the brewing process. The rice is washed, soaked with care, and fermented at low temperatures for a long time. This is the core of daiginjo styling. Gensai Daiginjo, crafted by Suehiro's toji and brewery staff, has received numerous awards, making it a masterpiece for the sake of competition.
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Description
Suehiro Gensai Daiginjo Sake 720ml
Rich aroma of white peach and ripe nectarine. This sake melts on your palate smoothly, leading to a finish with a refined elegance.
Gensai has a scent like white flowers blossoming on a linden tree. The Yamadanishiki rice is polished down to a minute 35%, leading to the rich taste. The richness offsets the higher alcohol content. With both umami and sourness, Gensai is sure to awaken your taste buds. A good drink for big occasions.
Gensai is the finest Daiginjo produced by Suehiro Sake Brewery, a renowned brewery in the Aizu region of Fukushima Prefecture, Japan. Gensai uses “the king of sake rice,” Yamada-Nishiki, which polishes down to 35%. Only the core of the rice is used to make this sake. When the rice is polished to 35%, water absorption during the washing and soaking stages can greatly affect the brewing process. The rice is washed, soaked with care, and fermented at low temperatures for a long time. This is the core of daiginjo styling. Gensai Daiginjo, crafted by Suehiro's toji and brewery staff, has received numerous awards, making it a masterpiece for the sake of competition.
