Suiryu

The master brewer and the brewery owner of Suiryu have worked together for many years to develop the best Kimoto Sake. Now Suiryu is famous for making one of the best Kimoto Sakes in Japan. Generally Kimoto Sake is known for being wild and complex in flavour, but Suiryu's Kimoto Sake is very delicate and clean on the palate.

奈良県の山間部の町、大宇陀町に300年以上続く酒蔵です。生酛と言えば睡龍、睡龍と言えば生酛と言うほど生酛造りの酒に定評のある蔵です。蔵元の久保順平氏、杜氏の加藤克則氏は共に生酛造りに対して人並みならぬこだわりがあり、睡龍の生酛は他の蔵の生酛の酒とは一線を画します。生酛造りの酒は野性的で複雑な味になりがちでそれが一つの特徴でもありますが、睡龍の生酛は生酛ならではの力強さを持ちつつも驚くほどすっきりした雑味の無いお酒です。
 

When was your brewery established?
1702

What is your annual output?
500 koku or 90,000 litres

Including the Tōji (Master brewer) how many brewers do you have?
5

What is your emphasis in brewing Sake?
To create the perfect mariage between food and Sake, and a fresh start to the next day.

In 100 words or less tell us what is Suiryu’s appeal?
3 AM, the Tōji and brewery workers awake. It’s this winters’ first Kimoto making and the beginning of the second moto-suri.
Using a special tool called Kai the brewers the grind a mixture of rice water and kōji. As they move, their shouts of “Ei! Ei! Ei!” echo throughout the freezing cold brewery to the rhythm of their movement. “ The key point is whether or not we can grow a good strong of lactobacillus. With the Kimoto method the flavours and depth of experience is completely different. The Sake I want to drink, that I like is Junmai kimoto, so it doesn’t matter how much work it is, we’re doing Kimoto.”

Which Sake, from Suiryu’s line up do you recommend?
Kimoto Dobu

How would you drink this Sake and what kinds of food does it go with?
Okan (heated Sake) with meat dishes.