Sawanotsuru “Jitsuraku”

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Sawanotsuru “Jitsuraku”

Hyogo prefecture

$20.00

(40)

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The salt of the Earth

Brewed using the difficult kimoto technique, which takes longer, but adds rich complexity to the naturally clean, dry taste. Jitsuraku’s medium body is permeated with an excellent earthy quality, and goes down smooth. Watch for very subtle salty undertones and a cheeky rice finish. A wonderful brew that honors the Earth it came from.

Characteristics

Brand	Sawanotsuru
Brewery	Sawanotsuru
Category	Junmai
Subcategory	Kimoto
Taste Profile	Rich & Dry
Rice variety	Yamadanishiki
Yeast variety	N/A
Alcohol	14.50%
RPR ?	70%
SMV ?	2.5
Acidity ?	1.8

Values listed are at the time of production.

Serving Temperature

The best serving temperature of Sawanotsuru “Jitsuraku” is cold (40-60°F) or warm (85-115°F).

Recommended
Not Recommended

Region

Sawanotsuru “Jitsuraku” - Hyogo prefecture

Sawanotsuru is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

Earth
Biscuit

Recommended Pairing

Meat
Seafood

Sawanotsuru

Sawanotsuru started as a rice dealer, but in 1717 they began brewing sake as a side business. This is why their logo has the ※ mark, which is derived from the kanji for rice. Now in its 15th generation, Sawanotsuru is still all about holding...

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Customer reviews

Product Reviews

Company Reviews

4.33

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Temporary ID

Verified Buyer

Reviewed Sawanotsuru “Jitsuraku”

I wish I liked this more. I read the description after drinking it, and it seems I missed all its good points. It was just Ok for me. Luckily, it wasn't expensive, so I don't feel cheated - only cheated for not being able to experience its subtleties.

Kris B.

Verified Buyer

Reviewed Sawanotsuru “Jitsuraku”

This was a surprise to me and is unlike any other sake I have tried, in a good way. I really enjoyed the taste chilled and heated equally. Each showed a different facet of this bottle and its overall pleasantness. The odd thing for me when I was thinking of how I would describe it in my review is the thought of nostalgia kept coming to mind and somehow felt very familiar. Not really sure how to explain it beyond I found it deeply comforting to drink. I was also left thinking this may be a good sake to cook with. It is reasonably priced and has a rich and savory taste that I think would enhance any recipe requiring sake. I can see this not appealing to everyone, especially if you are seeking something more on the sweet or dry side, but if you are looking for something unique at a great price, this is one to try.

Clair

Verified Buyer

Reviewed Sawanotsuru “Jitsuraku”

Pretty tasty! Glad I got this bottle.

Temporary ID

Verified Buyer

Reviewed Sawanotsuru “Jitsuraku”

I wanted to like this more than I did. "Officially", this is brewed in a special way that "adds rich complexity to the naturally clean, dry taste". I got the clean, dry taste, but I think I need a few more years as an experienced sake drinker to appreciate the rich complexity. Still too subtle for me. Nothing wrong here, not an expensive sake, but maybe better enjoyed by someone else.

John Hornick

Reviewed Sawanotsuru “Jitsuraku”

There is a lot of great sake in the U.S. and very little bad shu. So faced with so many great choices I’ll often pick a kimoto, yamahai, or nama over most everything else. What this Junmai has going for it is kimotofied Yamadanishiki. Delightfully funky. It paired well with Tebasaki (wings — see my Chef’s Apprentice YouTube lesson) with my Ranch-ish dressing (see the video) and Ghirardelli brownies. John Hornick

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