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.
Sawanotsuru is made in
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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