Sawanotsuru Junmai

Rice-forward and savory, Sawanotsuru Junmai leads with rice, dry, and umami character rather than aromatic fruit. Brewed by Sawanotsuru in Hyogo Prefecture from Yamada Nishiki milled to 70%, it reflects a table-sake style built for food rather than fragrance. A firm acidity of 1.5 and an amino-acid level of 1.4 lend structure and body, while a Sake Meter Value of +3 at 14.5% alcohol keeps the finish dry. Hyogo is the home of Yamada Nishiki cultivation and Japan's largest brewing region, and Sawanotsuru is one of its established houses.

Sawanotsuru's core Junmai is a reliable, well-crafted representation of classic Nada style. Using Miyamizu hard water and Hyogo-grown Yamada Nishiki, it offers moderate umami, gentle rice sweetness, and a clean, slightly mineral finish. An honest, everyday sake from one of Nada's most venerable houses.