Umami to the max
Made with that wonderful Yamadanishiki rice, the brewers at Sawanotsuru go to great lengths to get all the umami they can into their sake. Just how far do they go? They brew their sake over a long period of time using a labor-intensive method known as the kimoto method. That’s why this sake has nice, full umami and a soothing, rich rice flavor. On the nose you’ll notice calming aromas almost like a breeze through a forest.
Characteristics
| Brand | Sawanotsuru |
| Brewery | Sawanotsuru |
| Category | N/A |
| Subcategory | Kimoto |
| Taste Profile | N/A |
| Rice variety | Yamadanishiki |
| Yeast variety | N/A |
| Alcohol | N/A |
RPR | N/A |
SMV | N/A |
Acidity | N/A |
Values listed are at the time of production.
Region
Sawanotsuru is made in Hyogo prefecture in the Kinki region.
Taste Metrics
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