Made using Miyamizu, a famous and historical water source from Nada in Kobe, the brewery wanted to create a deluxe sake that wouldn’t break the bank. They think everyone should be able to enjoy high-quality sake. By using different rice polishing ratios, they’ve achieved a sake with a robust spicy and earthy aroma backed by a candied fruit flavor that fades into a clove finish.
Sawanotsuru is brewed in Hyogo Prefecture in the Kinki region.
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.