We use the best name for sake brewing where Mt. Rokko fosters.
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.
Please enjoy unique pork waters produced by Miyu.
The tradition that inherited successively throughout 300 years and the playfulness for new innovation is the secret of the deliciousness of sake of Sawanotsuru.