Why Sawanotsuru Sakes?
Sawanotsuru uses the finest quality brewing rice, a pure water source in Miya Natural Spring Water and the traditional brewing methods of the master brewer to provide people all over the world with the ultimate Japanese Sake.
Brewed in the Japanese prefecture of Nada, Kobe, Sawanotsuru Sake has four distinct characteristics that make it unique from sake produced in other regions of Japan.
- Yamada Nishiki rice:
There is one strain of rice in particular, the Yamada Nishiki that has garnered the name of “The King” of all brewing rice strains. This is probably the most famous sake rice in Japan, well-suited for sake production due to its dense white core, low protein content, consistent size and texture.
- Miya-mizu water:
Most of the traditional brewing locations, like Nada
and Fushima in Kyoto came into existence partly due to the
abundant supply of good water in the region. Sawanotsuru
Sakes use a
source of natural spring water called Miya-mizu spring water that flows off of
the nearby Mount Rokkō and results in strong, thick Sake,
popular amongst sake brewers. The region where Miya-mizu
can be found produces more Sake than any other area in
- Tōji (Master Brewer):
The purest water and finest quality rice amounts to nothing without the skills of the master brewer to draw out its full potential. Tamba city has a long tradition of Sake production, and many of the brew masters from the area have moved to Nada. This has enabled our Sawanotsuru Master Brewers to fully utilise their expertise, to learn the best brewing techniques from each other, and to put their heart and soul into making the best sake they can.
Alcohol by Volume
This is the alcoholic content per 100ml of liquid. Our Specialist range sakes would normally be around 16.3%, our Genshu has the highest with 18.8% and the mildest of them all would be our Ginjo Zuicho (300mlx12) from our Quality sake range and Wa-no-sake (2.0Lx6) at 13.5% from our Other sake range respectively.
For comparision purposes, average beers like Tiger and Tsingtao would range around 5%, wines around 12-15% and vodka around 40% and above.
Rice Polishing Ratio (Seimai-buai)
The Rice Polishing Ratio (RPR) is the percentage of rice grain remaining after the rice has been milled or "polished" to remove its proteins and fats which are unwanted in the brewing process. Such a rate may vary from 40-90%. The more the rice is polished, the more the starch core is available for fermentation, the purer and more elegant it tastes. This is a key indicator of the sake's quality and flavour.
Our top of the range award winning Specialist sake, the Daiginjo Zuicho, holds a remarkable RPR of 47%. This low RPR is one key contributor to this sake's signature strong aroma yet fresh flavour.
Sake Meter Value (Nihonshu-do)
The Sake Meter Value (SMV) is a specific scale relating to the sweetness or dryness of a sake, indicating the proportion of sugar remaining from brewing process, which in turn contributes to the sake's sweet taste. In general, the lower the number, the sweeter the sake. The neutral point on the SMV scale is considered to be +3.
Choosing a Sawanotsuru Sake
Even though similiar key ingredients are used, the tastes between different Sawanotsuru sakes vary drastically due to different brewing techniques employed by our skilled sake brewers. As such, every single sake is individual to taste and distinct from one another in terms of dryness and aroma.
Depending on the individual, occasion, or even the food you are going with, the choice of sake would alter too. Using the above chart, you can base your selection on either the 4 types of sake categories classified by Sawanotsuru, or base on your preference of a strong/slight aroma or a fresh/deep flavour.
- Light type: Daiginjo Zuicho, Daiginjo Shunshu, Ginjo Zuicho
- Rich type: Byakurouran, Rocio41
- Fresh type: Deluxe sake range, Sakagura, Wa-no-sake, Sawa-friend
- Aged type: Yamada-Nishiki, Genshu, Jitsuraku, Kinpaku
We hope that with this, you will be able to find your right bottle of sake!
Useful Links for Further Understanding
- The Sake Brewing Process, via Sawanotsuru.net (EN)
- More on Daiginjo Zuicho, via Sawanotsuru.net (EN)
- More on Daiginjo Shunshu, via Sawanotsuru.net (EN)
- More on Byakurouran, via Sawanotsuru.net (EN)
- More on Rocio41, via Sawanotsuru.net (EN)
- More on Genshu, via Sawanotsuru.net (EN)
- More on Jitsuraku, via Sawanotsuru.net (EN)
- More on Yamada-Nishiki, via Sawanotsuru.net (EN)
- More on Ginjo Zuicho, via Sawanotsuru.net (EN)
- The Feature of Japanese Sake, Powerpoint
- Victoria Moore on sake, The Guardian.
- "The Road to Rebuilding the Traditional Brewery", Here Come the Sake Reporters