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Sawanotsuru “Deluxe”

Sawanotsuru “Deluxe”

Hyogo prefecture

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Wallet-friendly, still deluxe

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.


Category Junmai
Subcategory N/A
Taste Profile Rich & Dry
Alcohol 15.5%
RPR ? 75%
SMV ? +4.0
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Sawanotsuru “Deluxe” is cold (40-60°F), room temp (70°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended


Sawanotsuru “Deluxe” - Hyogo prefecture

Sawanotsuru is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Apple

  • Butterscotch

  • Cedar


Recommended Pairing

  • Sushi/Sashimi

  • Cheese

  • Seafood




Hyogo prefecture

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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Customer reviews