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Sawanoi's brewery is located deep inside the valleys along the western side of Tokyo prefecture. Accordingly, the heavily sloped land makes it impossible to drill a well vertically. Sawanoi's source for its water is a well that was drilled horizontally into the side of a mountain. The water sourced from this unique well generally takes 7-8 years to filter through the mountain rock.
Sawanoi Tokyo Kurabito Kimoto Junmai Ginjyo is produced via the Kimoto method using Niigata prefecture cultivated Gohyakumangoku sake brewing rice milled to 55%. Sawanoi's
Preferred Serving Temperature:
- 720 mL
A full-bodied sake with both muscle tone and finesse. It opens with an earthy rice milk character and shows notes of red fruit, plum wine, lychee, and yellow apple. The finish is softly spiced.