Suigei Ya Junmai Daiginjo

Unusually for Suigei who likes to keep the aroma somewhat subdued, the first thing you notice about Ya is its fragrance. This resulted from using a yeast developed in Kochi called "AC-95," which creates two aromatic components, ethyl caproate (apple) and isoamyl acetate (banana). Its elegance comes from the fact that they use only Special A grade Yamada-Nishiki, a rare and high quality sake rice that can be designated only when produced in the Special A areas in Tojo, Hyogo.