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Sawanotsuru “Jitsuraku”
Sawanotsuru “Jitsuraku” front label
Sawanotsuru “Jitsuraku” Thumbnail
Sawanotsuru “Jitsuraku” front label Thumbnail

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.


Brand Sawanotsuru
Brewery Sawanotsuru
Category Junmai
Subcategory Kimoto
Taste Profile Rich & Dry
Rice variety Yamadanishiki
Yeast variety N/A
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



Sawanotsuru started as a rice dealer, but in 1717 they began brewing sake as a side business. This is why their logo has the ※ mark, which is derived from the kanji for rice. Now in its 15th generation, Sawanotsuru is still all about holding rice in high regard, as seen in their enduring commitment to producing delicious junmai sake. When it comes to water, Sawanotsuru uses the hard water that springs from the granite layers of Mount Rokko. This water has good amounts of phosphorus and potassium, which results in sake with a clean finish.

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