Taste and features
A flavorful purport and authentic sake that deeply refreshes cooking.
It is a true sake that makes full use of the distinctive swelling flavor and refreshing taste unique to this brewing. The sharpness is deep and the back mouth is refreshing. It is a Nada-style liquor that is refined with traditional sake brewing techniques and sensibilities and does not get tired of drinking. 2016 National Sake Contest Gold Award! Recommended temperature is around 45 ° C.
Nada Miyamizu (natural water from the Rokko Mountains), which has been selected as one of the 100 best waters, is used as the water for preparation.
- Kimoto zukuri(Kimoto sake method)
- Alcohol quality
- Honjozo Shu
- Type with richness
- polished rice ratio
- Alcohol content
- Sake Meter Value(SMV)
- amino acid
Rice, rice koji, brewed alcohol
Contents amount and price
- 1.8 L
- 180 ml (print bottle)
Please keep it in a cool and dark place and drink it as soon as possible after opening it.
Recommended drinking temperature
Lightness is felt even in sufficient richness.
45 to 50 ° C
The richness comes out in the taste, and you can feel enough richness in the midst of it.
Products of Sawanotsuru
Sawanotsuru's Junmai sake that makes delicious food more delicious. I will introduce the secret and the precious attention that makes alcohol sake fun.
Junmai sake of commitment
Sawanotsuru 's Junmai sake is a light taste that does not get tired of drinking every day. Alcohol fermentation advances while balancing the saccharification effect of rice koji and yeast's work, because alcohol is drinking, especially Junmai sake can not stop fermentation with their own hands. So, as if you care for creatures, we help you to grow alcohol in nature. It feels like watching a child.
The world is full of fragrant Ginjo sake, but if you enjoy drinking with meals, we recommend choosing a reasonably fragrant sake. Sawanotsuru sticking to rice makes a lot of sake that tastes good for the dish. Please enjoy it as a sake during a meal.
We are making goods with crispiness of Sawanotsuru such as plum liquor using aged sake. Even though it takes at least one year to complete, Nara - pickles are pickled with good quality sake lees. Please try it once.