SUGII SHUZO | SHIZUOKA

CLASSIFICATION

Junmai • Pure Rice Sake

Yamahai • Traditional yeast starter method

Muroka • No charcoal filtration

The Sugii Brewery was founded in Fujieda City, Shizuoka, in 1842 - however it wasn’t until the 1860’s that brewing commenced. The current 6th generation Kuromoto [Brewery Owner] and Toji [Master Brewer] is Kinnosuke Sugii, he took over running the brewery from his father in 1995 and later became Toji in 2000. The unique aspect with Sugii-san is that he is entirely self-taught when it comes to sake-making, choosing to follow a path of experience over study.⁠

The Tenpo 13 is made with two types of rice; Hitombore & Aichi no Kaori, both table rice varieties. The use of the Yamahai method has produced a robust and full-bodied sake. With a complex and textural palate this sake has savoury elements of rice bran and a hint of earthiness. Drink at room temperature or gently warmed.⁠

YEAR: 2018

RICE TYPE: Hitombore [Kōji] & Aichi no Kaori [Kake]

RICE POLISHING: 78%

ALCOHOL: 15.3%

YEAST STRAIN: #7

SERVE: Room Temperature

*Koji = rice used for creating the Koji. *Kake = rice used in the main fermentation

SIZE: 720ml