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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 made in
Sawanotsuru started as a rice dealer, but in 1717 they began brewing sake as a side business. This is why their logo has the ※ mark, which is derived from the kanji for rice. Now in its 15th generation, Sawanotsuru is still all about holding rice in high regard, as seen in their enduring commitment to producing delicious junmai sake. When it comes to water, Sawanotsuru uses the hard water that springs from the granite layers of Mount Rokko. This water has good amounts of phosphorus and potassium, which results in sake with a clean finish.
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