Rich and sharp taste of main stream Nada with a graceful aroma like a forest.
When Sawanotsuru was established in Nishi-go in Nada in 1717, this location that flourished as a sacred ground for sake-brewing was known as "Minume." The "Kimoto method Junmai Daiginjo Minume" was named after this locale.
This Daiginjo uses 100% Hyogo-produced Yamadanishiki, the king of sake rice, is polished to 45% and brewed using the Kimoto method with Nada-Miya spring water from Mt. Rokko added. The Kimoto method maximizes the savory taste of rice bringing out the rich and sharp taste of main stream Nada with a graceful aroma like a forest, in which Sawanotsuru's inherited skills are mobilized with great care into this work of confidence.
Rice (produced in Japan), koji (rice produced in Japan)
Store in a cool dark place.
Best when consumed immediately after opening.