Sawanotsuru “Jitsuraku”
Hyogo prefecture
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.
Characteristics
| 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 |
Serving Temperature
-
Recommended
-
Not Recommended
Region
Sawanotsuru is made in Hyogo prefecture in the Kinki region.