Sawanotsuru “Plum Sake”
Hyogo prefecture
An annual tradition
Sawanotsuru employees come together to clean every single fruit by hand when the ume fruit season comes, before soaking them in three-year-aged kimoto junmai. Using the best ume fruit called Nanko ume from Kishu in Wakayama prefecture, the tartness of the fruit is balanced with natural sweetness from the rice koji and the extra umami developed from aging, so there’s only a touch of sugar added.
Characteristics
| Brand | Sawanotsuru |
| Brewery | Sawanotsuru |
| Category | Other |
| Subcategory | Umeshu (Plum Wine), Kimoto, Koshu |
| Taste Profile | Rich & Sweet |
| Rice variety | N/A |
| Yeast variety | N/A |
| Alcohol | 11.0% |
| RPR | N/A |
| SMV | N/A |
| Acidity | N/A |
Serving Temperature
-
Recommended
-
Not Recommended
Region
Sawanotsuru is made in Hyogo prefecture in the Kinki region.
Taste Metrics
