About rice

There are rice farmers socializing about 130 years ago.

Tsuru Tsuru employee who plants rice planting in real rice field

The crane of Sawazawa, originating from a rice shop, also sticks to rice making, and there are farmers associating from 1889 (Meiji 22). For about 130 years I have been making rice rice, Hyogo Prefecture Miki City Yoshikawa Town Real people in the district. The real eastern district designated also in the special A district of Yamada Nishiki is located in the valley north of the Rokko Mountains, where plentiful soil and clean water flow, it is easy to dissolve in important sake brewery (moromi) Rice can be harvested. Rice produced has been purchased as contract cultivated rice in its entirety.
Some young employees of Sawanotsuru is now traveling to the real eastern district and learning rice making in rice fields. While observing 1 year, 2 years and rice making, it comes to notice the detailed change of rice. Through its accumulation, we cultivate the ability to read minor changes of rice harvested each year, and make use of it for delicious sake making.

The King of Sake Rice "Yamada Nishiki"

Yamada Nishiki was developed and named in the Hyogo Prefectural Agricultural Experiment Station in 1936 (Showa 11). It is rice that was born for sake brewing that multiplied "short basketball ship (epileptic bullion)" of short plant height to "Yamada Ho" which is high as planted rice, although it is high in herbage length. ① "large rice grains" that can withstand advanced rice milling ② "taste of sake" which is also tasty "little protein" ③ good "water absorbency" which is important for good steamed rice ④ good quality koji is made, etc. to liquor rice It is said that "King of Sake rice" has fulfilled all the required conditions. The share of Hyogo prefecture, the birthplace of Yamada Nishiki, is overwhelmingly high across the country, the highest grade "special" is only from Hyogo Prefecture. I am using Yamada Nishiki from Hyogo Prefecture in Sawa's crane.

Sake using Yamada Nishiki

I make it with a construction suitable for each production area.

It emphasizes the dense dishes like sake, meat dishes that feel the scent of fresh rice.

Tokubetsu Junmaishu Banshu Yamadanishiki Namachozoshu

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Beautiful! I realize carefully selected rice power. While smelling crispy, you can drink soothing sake! !

Tokubetsu Junmaishu Jitsuraku Yamadanishiki

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Fluffy taste, smooth drinking mouth, perfect for simple dishes with soup!

Junmai rice Yamada Nishiki

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Tasteful and rich taste, the color of this sake is a proof of deliciousness by umami ingredients.

Tokubetsu Junmaishu Yamadanishiki

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Sawanotsuru's 6 stubborn

The tradition that inherited successively throughout 300 years and the playfulness for new innovation is the secret of the deliciousness of sake of Sawanotsuru.