Premium plum wine brewed with 3-year aged sake. The sake is brewed in traditional Kimoto style that involves intense manual labor work to mix the rice mash for delicate flavors. With 3-year aging, the sake takes on a bit of nectar-like sweetness and texture. And soaking and resting high-quality plum in this aged sake creates these pronouced rich flavors.
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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