Item Number: 05960
Size: 300ml Bottle
Product Launch Date: 2026
Product Title: Sawanotsuru Junmaishu Yamadanishiki
Brewery/Distillery Name: Sawanotsuru Co. Ltd.
Brewery/Distillery Description: As a side job of a rice shop in Nishigo Nada in 1717, Sawanotsuru started making sake. “Sticking to rice, making the most of rice and examining rice” is a tradition of Sawanotsuru that continues more than 300 years since its foundation.
Brewery/Distillery Website: https://www.sawanotsuru.co.jp/site/
Brewery/Distillery Facebook: https://www.facebook.com/sawanotsuru/
Brewery/Distillery Instagram: https://www.instagram.com/sawanotsuru/
Founding Date: 1717
Prefecture: Hyogo
Product Description:
- Use Yamadanishiki rice, which is the most suitable for sake brewing.
- Using 55% of Yamadanishik
- Nada Miyamizu (natural water from the Rokko Mountains), which has been selected as one of the 100 best waters and contains ingredients suitable for sake brewing abundantly, is used as the water for preparation.
- Polish 65% of Koji Rice, and stick to the Koji that determines the quality of sake.
ABV: 14.5%
Yeast: Unidisclosed
Product Size: 300ml
Number of Bottles per case: 24
SMV: +3.0
Rice Polishing Ratio: Koji Rice 65%/Kake Rice 75%
Acidity: 1.4
Rice: Yamadanishiki, etc.
Taste: It is sake that use “Yamadanishiki” which is suitable for making rice, and lives on the goodness of the materials. Taste slightly dry with fine and gentle scent, good quality, and Umami and swelling.
Nose: Gentle scent,good quality,
Tsate Flavor: Taste slightly,dry with fine and Umami and swelling.
Pairing Recommendation: The dish of the light seasoning. Dish with the sweetness that is light in material in itself.
Serving Recommendations: Atsukan (Hot Sake) 50°C/122°F; Nurukan (Warm Sake) 40°C/104°F; Jokan (Slightly Hot Sake) 45°C/113°F; Suzuhie (Autumn Breeze) 15°C/59°F;Hanahie (Chilled Spring Flower) 10°C/51°F;