About
SUIGEI
Surprisingly, Suigei is the only sake brewery in Kochi City. It’s original incarnation began in 1872, under a different name, but in 1969, the company was renamed Suigei. Literally, Suigei means drunk whale, and it is an abbreviation of an alias of Yamauchi Yodo, a Japanese feudal lord of the area. A big drinker, he called himself Geikai suiko (a drunkard lord in a sea full of whales). Their main concentration are shokuchushu, or sakes to be had with meals/food (table sake), and many of their sakes are dry and high in umami and acidity.
Product
BOLD, DRY FLAVOR WITH A CRISP, CLEAN FINISH
Suigei sake is celebrated for its bold, dry flavor—delivering a refined aroma alongside a crisp, clean finish. While Western Japan’s sake traditions are rooted in Nada (Hyōgo) and Fushimi (Kyoto), Suigei’s brewing heritage comes from Hiroshima’s Akitsu toji, who brought methods from those regions. Transitioning from the mineral-rich hard water of Nada to Hiroshima’s softer water introduced a gentle sweetness. When these techniques reached Kochi, its warm, humid climate posed brewing challenges. Still, determined brewmasters embraced the conditions, crafting a rich, dry sake that expresses the unique character of southern Tosa.
Origin
KAGAMI RIVER
Mainly uses water from Kagami River, named one of Japan’s Remarkable Water by the Ministry of Environment. The rice is sourced from all over Japan, choosing the best, most appropriate rice for any specific sake. Varies, depending on the sake. Among the rice they use are: Yamada Nishiki, Ginpu, Gin no Yume Kochi is generally seen as “Land of the Sea” as it faces the Pacific Sea, but it is actually also “Land of Forests,” and has the most forest cover in the country, at 84%. Kochi also has the highest precipitation rate in the country, most of which falls on what the Japanese refer as the “Green Dam,” the forests. These waters are percolated throughout the years and pours to the Kagami River. The water of Kagami River is soft water and has no iron or manganese—ideal for sake.