Unusually for a daiginjo, Suirakuten is aged in the bottle for two years, developing a rarefied, multi-hued flavor. Gentle yet strong, unassuming but proud, a masterpiece of the brewer's art.
Best served cool at 50–60 degrees and allowed to warm to room temperature. Perfectly poised and balanced, Suirakuten is a versatile dinner sake, making everything it accompanies taste better. Refrigerate after purchase.
Silver Award, Daiginjo A class, 2013 U.S. National Sake Appraisal