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.
Sawanotsuru is made in
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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