| Products of SUIGEI |
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SUIGEI
純米大吟醸 つるし斗びんどり | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 30% |
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| Sake Yeast | KA-1 |
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| Sake Meter Value | +6.5 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 17.4% |
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SUIGEI
純米大吟醸 山田錦 すっぴん | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 30% |
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| Sake Yeast | KA-1 |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 17～18% |
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SUIGEI
純米大吟醸 杜氏 土居教治 | | Chief Sake Maker | 土居教司（広島安芸津杜氏） |
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SUIGEI
大吟醸 越三年 | |
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SUIGEI
純米大吟醸 山田錦 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 30% |
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| Sake Yeast | KA-1 |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16～17% |
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SUIGEI
純米大吟醸 八反錦 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Hattan錦(grown in Hiroshima) |
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| Rice-Polishing Rate | 35% |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16～17% |
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SUIGEI
大吟醸 高知酵母 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 高知酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.45 |
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| Amino Acid Content | 1.05 |
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| Alcohol Content | 17.4% |
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SUIGEI
純米吟醸 吟寿 うすにごり | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Hattan錦(grown in Hiroshima) |
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| Rice-Polishing Rate | 45% |
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| Sake Meter Value | +6.5 |
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| Titratable Acidity | 1.85 |
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| Alcohol Content | 17.5% |
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SUIGEI
純米吟醸 吟寿 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Hattan錦(grown in Hiroshima) |
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| Rice-Polishing Rate | 45% |
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| Sake Yeast | KA-1 |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.7 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16～17% |
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SUIGEI
純米吟醸 岡山雄町 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Omachi(grown in Okayama) |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | KA-1 |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16～17% |
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SUIGEI
純米吟醸 山田錦 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | KA-1 |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.8 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 16～17% |
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SUIGEI
吟醸 高知酵母 | | Type of Sake | Ginjo |
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| Sake Yeast | 高知酵母 |
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SUIGEI
純米吟醸酒 荒走り | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Matsuyamamii(grown in Ehime) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.65 |
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| Alcohol Content | 17～18% |
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SUIGEI
なつくじら | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Gimpu(grown in Hokkaido) |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | KA4 |
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| Sake Meter Value | +6.5 |
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| Titratable Acidity | 1.7 |
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| Alcohol Content | 17% |
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SUIGEI
純米吟醸 高育54号 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Ginnoyume(grown in Kochi) |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | KA-1 |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.7 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 16～17% |
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SUIGEI
純米吟醸 鯨海酔候 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Tosanishiki(grown in Kochi) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 16～17% |
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| Chief Sake Maker | 土居教司(広島安芸津杜氏） |
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SUIGEI
純米吟醸 吟麗 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Matsuyamamii(grown in Ehime) |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | KA-1 |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16～17% |
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SUIGEI
中取り純米酒 | | Type of Sake | Jummai |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.8 |
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| Alcohol Content | 15～16% |
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SUIGEI
特別純米酒 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Matsuyamamii(grown in Ehime) |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | KA-1 |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 16～17% |
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SUIGEI
特別本醸造 吟龍 | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | Matsuyamamii(grown in Ehime) |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +5.5 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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SUIGEI
純米吟醸 純生 | | Type of Sake | JummaiGinjo Nama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Matsuyamamii(grown in Ehime) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +6 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 15～16% |
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SUIGEI
特別本醸造 生酒 | | Type of Sake | extra standard Honjozo Nama-Zake(unpasteurized sake)貯蔵 |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | KA-1 |
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| Sake Meter Value | +6 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 15.6% |
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