November 08, 2019
As a side job of a rice shop in Nishigo Nada in 1717, I brewed a mark of ※ and started making sake. "Sticking to rice, making the most of rice and examining rice" It is a tradition of Sawanotsuru that lasts 300 years since its foundation.
A relieved relief on a busy weekday night
With a delicious meal for a luxurious holiday
For a family holiday dinner
It is 300 years with rice. From now on.
The tradition that inherited successively throughout 300 years and the playfulness for new innovation is the secret of the deliciousness of sake of Sawanotsuru.
In Sawanotsuru, there is a research meeting for sake of cooking and sake, and the color of myself and sake
I am studying how it can be connected.
In 2017, Sawanotsuru celebrates its 300th anniversary. As a gift brewer of Nada, a famous place of sake, it is handled throughout Japan, but "It is likely to get in hand, so I do not get it unexpectedly" is sake's sake. This is because we have not kept production volumes and low selling, and kept traditional old-fashioned way of making good materials.
We cherish sake culture that attracts attention as a "new sake" from the world while continuing to make sake that every day's meal will be more delicious. Please expect from Sawanotsuru 's future .
"Sake brewery of old times" In order to tell the history of sake brewing to the present age, the old brewery store was released as a museum unchanged in November 1978.
Many people are familiar with Shin Kobe Station · Kobe Airport and Sannomiya, the nearest Japanese sake brewery located in the center of Kobe.