Sawanotsuru “Plum Sake”
An annual tradition
Sawanotsuru employees come together to clean every single fruit by hand when the ume fruit season comes, before soaking them in three-year-aged kimoto junmai. Using the best ume fruit called Nanko ume from Kishu in Wakayama prefecture, the tartness of the fruit is balanced with natural sweetness from the rice koji and the extra umami developed from aging, so there’s only a touch of sugar added.
|Subcategory||Umeshu (Plum Wine), Kimoto, Koshu|
|Taste Profile||Rich & Sweet|
- Not Recommended
Sawanotsuru is made in Hyogo prefecture in the Kinki region.
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.Learn more
Tippsy Sake Club
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