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Sawanotsuru “Plum Sake”
Sawanotsuru “Plum Sake” front label
Sawanotsuru “Plum Sake” Thumbnail
Sawanotsuru “Plum Sake” front label Thumbnail

Sawanotsuru “Plum Sake”

Hyogo prefecture

$34.00 
$32.30 member price
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An annual tradition

Sawanotsuru employees come together to clean every single fruit by hand when the ume fruit season comes, before soaking them in three-year-aged kimoto junmai. Using the best ume fruit called Nanko ume from Kishu in Wakayama prefecture, the tartness of the fruit is balanced with natural sweetness from the rice koji and the extra umami developed from aging, so there’s only a touch of sugar added.

Characteristics

Brand Sawanotsuru
Brewery Sawanotsuru
Category Other
Subcategory Umeshu (Plum Wine),  Kimoto,  Koshu
Taste Profile Rich & Sweet
Rice variety N/A
Yeast variety Undisclosed
Alcohol 11.0%
RPR ? N/A
SMV ? N/A
Acidity ? N/A
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Sawanotsuru “Plum Sake” is over ice, cold (40-60°F), room temp (70°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended

Region

Sawanotsuru “Plum Sake” - Hyogo prefecture

Sawanotsuru is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Taste metrics not available for Sawanotsuru “Plum Sake”

Tasting Notes

  • Apricot

    Apricot

  • Dried Fruit

    Dried Fruit

  • Caramel

    Caramel

Recommended Pairing

  • Aperitif

    Aperitif

  • Meat

    Meat

  • Fruits

    Fruits

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 rice in high regard, as seen in their enduring commitment to producing delicious junmai sake. When it comes to water, Sawanotsuru uses the hard water that springs from the granite layers of Mount Rokko. This water has good amounts of phosphorus and potassium, which results in sake with a clean finish.

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