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Sawanotsuru “Minume”
Sawanotsuru “Minume” Thumbnail
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Sawanotsuru “Minume”

Hyogo prefecture

$79.00
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$79.00
Email me when available
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Umami to the max

Made with that wonderful Yamadanishiki rice, the brewers at Sawanotsuru go to great lengths to get all the umami they can into their sake. Just how far do they go? They brew their sake over a long period of time using a labor-intensive method known as the kimoto method. That’s why this sake has nice, full umami and a soothing, rich rice flavor. On the nose you’ll notice calming aromas almost like a breeze through a forest.

Characteristics

Brand Sawanotsuru
Brewery Sawanotsuru
Category Daiginjo
Subcategory Kimoto
Taste Profile Light & Dry
Rice variety Yamadanishiki
Yeast variety N/A
Alcohol 16.50%
RPR ? 45%
SMV ? 1
Acidity ? 1.4
Values listed are at the time of production.

Serving Temperature

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

Region

Sawanotsuru “Minume” - Hyogo prefecture

Sawanotsuru is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Banana

    Banana

  • Flower

    Flower

  • Smoke

    Smoke

Recommended Pairing

  • Seafood

    Seafood

  • Aperitif

    Aperitif

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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