Pleasures of aging change, mysterious sake.
Long-term aged sake brewing of Sawa's crane which began in 1973 (Showa 48 years) has exceeded 40 years, and customers enjoy the taste that various nuances mixed. About 30 kinds of long-term aged sake are currently sleeping in the warehouse, and its contents are various like Daiginjo's low-temperature old liquor and acid-rich sake.
Sometimes the taste becomes heavy at a time when the ripening is shallow, but after decades it will be reborn as a delicious, mature sake that did not even imagine Tui who made that sake.
Since the taste of aged sake changes year by year, its deliciousness goes beyond our imagination, I can not wait for the maturation by daily accumulation. Sawa 's aged sake is matured over a long period of time with less temperature change in the storage tank of the sake brewery. The first thing you can do is make good sake, which is finished in delicious sake when it is completed as long-term aged sake. From now on I will do sake making carefully.
The tradition that inherited successively throughout 300 years and the playfulness for new innovation is the secret of the deliciousness of sake of Sawanotsuru.