Suigei “SHO”

With many sake being brewed with Yamadanishiki rice, it can be easy to forget that other rice can be used as well. This semi-dry junmai daiginjo breaks from the norm and uses Hattannishiki rice, which has been grown in Hiroshima for a long time. By using this rice and kumamotoyeast the brewers craft a sake with a polished aroma and easy-going finish that lifts up the flavors in most foods it is paired with. If you are in the pursuit of an elegantly flavored sake, this one will hit the mark.