Region: Japan> Hyogo> Nada.
Rice: Yamadanishiki from Special-A class region.
Notes: Kimoto style. Milling rate 70%.
Sawanotsuru Brewery was established in 1717 in Nada, one of what’s known to be the most prestigious three sake regions in Japan, located near Kobe (famed for the beef) in western Japan. This terroir-driven sake is made from best quality Yamadanishiki rice, harvested in “Special-A” classified (a Grand Cru equivalent) Yoshikawa-cho region near the brewery. The ancient and hard to control Kimoto technique adds richness and complexity to the clean, dry, round palate with a delicate “rice-y” finish. Best served a slightly chilled 60º, or near body-temperature around 105º.