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Sawanotsuru “Jitsuraku”

Sawanotsuru “Jitsuraku”

Hyogo prefecture

$19.00 member price
- +

The salt of the Earth

Brewed using the difficult kimoto technique, which takes longer, but adds rich complexity to the naturally clean, dry taste. Jitsuraku’s medium body is permeated with an excellent earthy quality, and goes down smooth. Watch for very subtle salty undertones and a cheeky rice finish. A wonderful brew that honors the Earth it came from.


Category Junmai
Subcategory Kimoto
Taste Profile Rich & Dry
Alcohol 14.5%
RPR ? 70%
SMV ? +2.5
Acidity ? 1.8
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Sawanotsuru “Jitsuraku” is cold (40-60°F) or warm (85-115°F).
  • Recommended
  • Not Recommended


Sawanotsuru “Jitsuraku” - Hyogo prefecture

Sawanotsuru is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Earth

  • Biscuit


Recommended Pairing

  • Meat

  • Seafood




Hyogo prefecture

In 1717, the owner of a rice shop started making sake as a side business. Now Sawanotsuru is one of the largest breweries in Nada region in Hyogo Prefecture, the most traditional and accredited region for sake production. It is now a national brand but at the same time hard to find at stores because of their limited production. Sawanotsuru is sincere and diligent about the quality control and its traditional brewing method only using natural ingredients. They will never sacrifice quality for lower price and higher production volume.

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