Suigei Brewing Company

He founded a sake brewing business in 1872 (Meiji 5), and launched the brand name “Suigei” in 1969 (Showa 44). In Tosa and Kochi, where Suigei Sake Brewery is located, the basic rule of sake is to match it with the food. Aiming for “tasty yet sharp” and “gentle aroma”, even if it is a ginjo or daiginjo sake, we value a gentle aroma, sharp aftertaste, and just the right amount of acidity to bring out the best in the food. The quality of the sake is designed so that you can stack the glasses over and over again.
In 1985 (Showa 60), they invited Noriharu Doi as the chief brewer, focused on making Ginjo sake, and began expanding nationwide. Although the numbers were steadily increasing in Tokyo, Kochi, and Hokkaido, they eventually declined with the passage of time, and in 2013, the founder’s grandson, who was working at a major manufacturer in Tokyo, decided to turn things around. Mr. Hirokuni Okura, 35 years old. He then became president in 2015.
We went to the liquor stores we do business with and conducted reviews, unified the 1-sho Junmai Daiginjo bottles to 4-go bottles, changed the label design to an easy-to-understand whale tail motif, and also changed the name of our “Nagahama Brewery” in Nagahama, where our head office is located. ”, in 2018, we built a new factory “Tosa Kura” in Tosa City and milled our own rice to brew higher quality products with an eye on overseas markets, and in 2019 we opened “SUIGEI SAKE LAB CAFE” next door. opened. Furthermore, through an activity called “Enjoy SAKE Life” with the theme of “Let people all over the world enjoy a life with sake,” they are disseminating Japanese sake culture both domestically and internationally. (Tomomi Seki)