About water

We use only the best water from Mt. Rokko for sake brewing.

One of the top 100 famous waters in Japan, “ Nada ” was discovered in 1840 (Tenpo 11). It is an underground water that flows up through the granite layer of Mt. Rokko. In addition, it has a low iron content that adversely affects sake brewing, and moderately contains active ingredients such as phosphorus and potassium promote yeast fermentation. Thereby Nada has produced a flavor that is crisp and refreshing, called the man wine. Tsukumoto style liquor using Miyamizu, which has a high hardness, is called “Sunny in Autumn” and “Akiei” because the quality of the sake made in winter is improved in the fall in half a year. The Miyamizu is indispensable for sake brewing, such as water for washing rice, water for soaking rice, and water used for sake mothers. Sawanotsuru carries Miyamizu from a dedicated well to the warehouse every day using a tank lorry.

Sawanotsuru's products use Miyamizu.

Please enjoy unique pork waters produced by Miyu.

Special production

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Kamijima Main Brewing

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Upper bowl Main brewing dry

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Honjozo Namazake

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Sawanotsuru's 6 Commitments

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