Sawanotsuru was established in 1717, in Kobe, in the prefecture of Hyogo. The current owner, Mr Nishimura, is the 15th generation family owner.
The Nada regional style is dry, with good grip and a subtle spiciness. Sawanotsuru’s sake making philosophy works well with this hard water enhancing the full flavour of the rice and producing a clean, dry finish. Their sake is aimed to be consumed with an array of foods at a variety of serving temperatures from chilled to warm, so is very versatile.
Please note: Product details such as images, labels, vintages etc may change from our suppliers without notice. If you are looking for a specific wine vintage, please contact us for confirmation.
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