SAWANOTSURU LOGOMARK

SAWANOTSURU
NEXT 100 YEARSsince 1717

STORY
Japanese Sake (Nihonshu) has been deeply rooted in the way of life of the Japanese people since ancient times
and has played an integral part in molding the unique culture of Japan. The Sake brewing process is an important
part of the Japanese culture, hence the reason for the pride instilled in the country’s national beverage. Since its
establishment about 300 years old, Sawanotsuru has embraced the tradition and culture of the Nada style of brewing
and remained devoted to improving quality, developing innovative, new techniques, conducting careful research
into combinations of Japanese Sake and cuisine and teaching the Japanese Sake culture to the people of Japan
and all over the world so you can enjoy the true taste of Nada Sake. While remaining true to the tradition
of the Nada style of brewing, Sawanotsuru is committed to producing Japanese Sake that is in step with the times
and promoting a new, fresh Japanese culture to Japan.

NEXT 100 YEARS

HOSPITALITY × CULTURE × TRADITION

= Make a new life style SAKE Re:volution

Blessed with the heaven-sent Miya Spring Water, superior brewer’s rice and the experience of master brewers
from the province of Tamba, Nada garnered the title of Japan’s foremost Sake producing region around the 18th Century.
Sawanotsuru was founded in 1717 in Nishigo, one of the five area of Nada also formerly known as Minume.
It is from this port,(Minume no Ura), that “Nada no ki ippon” was shipped all over Japan, dominating the domestic market.
Today, the age-old brewing techniques of Sawanotsuru have brought about a revival of the traditional Kimoto brewing method, a brewing method that is defined to draw out full, natural flavor of the rice.
Savor the true essence of Nada style brewing kept over summer to produce a full-bodied and rich flavor known as Akibare.

  • 1
    YAMADANISHIKI RICE

    The primary ingredients of Japanese
    Sake are rice and water
    (there is also pure Sake made only
    from rice and water) and in the past,
    brewing regions throughout Japan
    have nearly almost always been located
    near famous rice producing areas.
    Of the varied rice strains used
    in the Sake brewing process,
    brewer’s rice is the most ideal
    owing to its larger grain size, weight
    and larger white core.

  • 2
    MIYAMIZU WATER

    Each Sake brewing region in Japan
    has its own source of pure water
    used in the brewing process.
    Among these are several sources
    included in the list of top 100
    pure water sources designated
    by the Japanese government.
    One of the more well-known
    water sources on this list is
    Nada-Miya Spring Water,
    sourced from the coastal fringes
    to the east of Hyogo Prefecture.

  • 3
    TOJI HUMAN

    The purest water and finest quality
    rice amounts to nothing without
    the skill of the master brewer to
    draw out its full potential.
    Sawanotsuru embraces traditional
    brewing methods passed down over
    a long history and these methods
    still form the cornerstone of brewing
    today. measured skill and experience.
    And, it is the Toji, or brew master
    who oversees these processes.
    The Toji must be a person of integrity
    who in addition to having extensive
    experience, is also required to have
    strong leadership and management
    qualities and sound judgment.

1717

Established

Sawanotsuru was born in 1717.

The name'SAWANOTSURU' literally
means 'crane of the swamp'.
The origin of the name comes from
Japanese mythology.

1885

Created Trademark

We made first Trademark
"Sawanotsuru" in 1885.

Sawanotsuru Trademark

1893

Awarded at Chicago

We awarded at The international
Exhibition held in the city of chicago
in 1893.

1949

Started exporting,
to United States.

Sawanotsuru started to exporting
SAKE to Hawaii, Los Angeles
and Sanfrancisco.

And SAWANOTSURU trademark
was filing and registed.

1987

Awarded
MONDE SELECTION

The first time, we are awarded
MONDE SELECTION.
We have been awarded the prize
since 1987. It’s very proudly.

1991

Designed a new Trademark and
Corporate Identity

Designed a new SAWANOTSURU
trademark and Corporate Identity.

1995

Destroyed by
Earthquakes

All wooden breweries and the museum
were destroyed by
the HANSHIN-AWAJI Earthquakes.

Destroyed by Earthquakes

1999

Rebuild
The Museum

The museum was rebuild.

2001

Acquired
ISO14001

We have certified the ISO14001.
ISO 14001:2004 sets out the criteria
for an environmental management
system and can be certified to.

2004

Start
"Nihonshu de
KANPAI Meeting"

Somtimes foreigner told me
"Japanese don't have heart of japan".
It's true, but not too.
The purpose of this meeting ,
it get to understand Japanese culture.
We support the meeting since 2004.

2007

Awarded
The Crystal Prestige
Trophy AWARD

Sawanotsuru brewery won
The Crystal Prestige Award
at the 45th Monde Selection.
This trophy is granted to companies
that have been awarded a Grand Gold,
Gold, Silver or Bronze Award
for ten consecutive years.

2009

Awarded
GRAND GOLD AWARD
"MINUME" &
"NADA KIMOTO"

"Junmai Daiginjo MINUME" and
"Tokubetsu Junmai NADA KIMOTO" won
the Grand gold prize
at the 2009
MONDE SELECTION.

2010

Reveal
Umami Sonomama 10.5

We revealed "Umami Sonomama 10.5".
This SAKE is very low alcoholicity,
but we can feel good tasty.
It was chosen
"five star HYOGO
Products" in 2014.

2012

Awardedprefectural governor of Osaka"KOSHU SHIKOMI
UMESHU"

KOSHU SHIKOMI

"KOSHU SHIKOMI
UMESHU" won
the prefectural
governor of osaka
prize at the 2012
TENMA TENJIN
UMESHU TAIKAI.
(No.1 biggest exhibition)

2012

Obtain a patent
Umami Sonomama 10.5

We applied obtained a
process patent for
Umami Sonomama 10.5
in 2012. Patent No.5096603.

Company

Establishment : 1717
Head Quater : 1-2, Shinzaike minami-machi 5-chome Nada-ku, Kobe 657-0864 JAPANMAP
NADA : Sawanotsuru is brewing SAKE in NADA Nishigo.Click here
CEO : Takaharu NISHIMURA (14th)
TOJI : Takao NISHIMUKAI
Dealer :
Selling Country : Australia, Belgium, Brazil, Cambodia,China, France, Germany, Hong Kong,
Italy, Japan, Macau, Malaysia, Mexico, Netherland, New Zealand, Philippines,
Singapore, South Korea, Sweden, Switzerland, Taiwan, Thailand,
United Kingdom, United States of America, Czech Republic, Vietnam, Nepal, UAE, Lebanon. All of 29 countries
JITSURAKU Premium Grade Yamadanishiki SAKE
LOGO OF JITSURAKU

JITSURAKU

Premium Grade Yamadanishiki SAKE

Premium Grade
Yamadanishiki 100%

MIYAMIZU

KIMOTO Method

TASTING NOTES :
Light, clean and medium bodied with subtle rice sweetness and light toffee on the nose.
FOOD PARING :
Sashimi, sushi, okonomiyaki, beef steak, roast pork, dumplings, roast turkey.
SERVING TEMPARATURE :
Chilled(59F), sunny warm(95F - 104F).
however, you can enjoy several tastes from one sake simply by changing the temperature.
  • KIND : TOKUBETSU JUNMAI-SHU
  • TYPE : RICH
  • FLAVOR : MILD
  • TASTE : RICH
  • VOLUME : 1800ml / 720ml / 300ml
  • ALCOHOLICITY : 14.5%
  • SAKE METER VALUE : +2.5
  • ACIDITY : 1.8
  • AMINO ACID : 1.7
ZUICHO The highest class.
LOGO OF ZUICHO

ZUICHO

The highest class.

Premium Grade
Yamadanishiki 100%

Monde Selection
Grand Gold Prize

TASTING NOTES :
Elegant aroma and exquisite flavors.
However the aroma is mild compared with other Daiginjo.
FOOD PARING :
Vegetable tempura, salad with herb, seafood salad, grilled chiken,
mozzarella cheese and tomato with basi.
SERVING TEMPARATURE :
Chilled(50F-59F), Room temperature(68F-77F).
Bringing out the fruity aroma is key.If the temperature of the sake is too cold, the aroma will be diminished
  • KIND : Junmai Daiginjo
  • TYPE : Rich(Aromatic SAKE)
  • FLAVOR : Gorgeous aroma reminiscent
    of fruits and flower.
  • TASTE : Slightly light and smooth.
  • VOLUME : 1800ml / 720ml
  • ALCOHOLICITY : 16.5%
  • SAKE METER VALUE : ±0.0
  • ACIDITY : 1.7
  • AMINO ACID : 1.2
GENSHU The highest class.
LOGO OF Genshu

GENSHU

The SAKE remain squeezed.

It's original sake which has hight alcohol percentage.
So that can be enjoyed on the rocks.

TASTING NOTES :
The alcohol content is 18-19%.with a deeper, more firm flavor.
FOOD PARING :
It will fit in a full-bodied strong materials and taste of dishes.
fried potatoes, tuna(Toro), seafood gratin, yakitori with sause, beef steak, roast pork.
SERVING TEMPARATURE :
Chilled(50F-59F), or On the rocks.
In some cases, you can drink delicious even if cooled to below 41F degrees.
  • KIND : Honjozo Genshu
  • TYPE : Rich
  • FLAVOR : Subtle fragrance
  • TASTE : Rich taste with plenty of umami
  • VOLUME : 720ml / 150ml
  • ALCOHOLICITY : 18.5%
  • SAKE METER VALUE : +2.0
  • ACIDITY : 1.7
  • AMINO ACID : 1.5
Koshu Shikomi UMESHU Exquisite Premium Umeshu.

Koshu Shikomi
UMESHU

Authentic Plum Wine.

TASTING NOTES :
Aroma is complex and Flavor is strong.
FOOD PARING :
It's suitable for Aperitif or Digestif.
SERVING TEMPARATURE :
On the Rocks or With soda or With water or With hot water.
  • KIND : Using Aging Sake
  • TYPE : Premium Rich
  • FLAVOR : Complex Aroma
  • TASTE : Distinct Sweetness
  • VOLUME : 720ml
  • ALCOHOLICITY : 11%
  • MATERIALS : Ume(Nankouume),Aging SAKE, Sugar only.
MINUME This is the GRAND SAKE.
LOGO OF MINUME

MINUME

This is the GRAND SAKE.

Premium Grade
Yamadanishiki 100%

KIMOTO Method

Monde Selection
Grand Gold Prize

TASTING NOTES :
Elegant aroma and exquisite flavors.
FOOD PARING :
Vegetable tempura, salad with herb, seafood salad, grilled chiken,
mozzarella cheese and tomato with basi.
SERVING TEMPARATURE :
Chilled(59F).
Bringing out the fruity aroma is key.If the temperature of the sake is too cold. the aroma will be diminished.
  • KIND :Kimoto junmai daiginjo
  • TYPE : Rich(Aromatic SAKE)
  • FLAVOR : Gorgeous fruits aroma.
  • TASTE : Slightly light and smooth.
  • VOLUME : 720ml
  • ALCOHOLICITY : 16.5%
  • SAKE METER VALUE : ±1.0
  • ACIDITY : 1.4
  • AMINO ACID : 1.0
  • Reception party of new Sawanotsuru item in Milan, to be loved in the world
NADAKIMOTO Ultra premium sake.

NADAKIMOTO

Ultra premium sake.

Premium Grade
Yamadanishiki 100%

MIYAMIZU

KIMOTO Method

TASTING NOTES :
Elegant aroma and exquisite flavors.
FOOD PARING :
Sashimi, sushi, okonomiyaki, beef steak, roast pork, dumplings, roast turkey.
SERVING TEMPARATURE :
Chilled(59F), Sunny warm(95F-104F).
however, you can enjoy several tastes from one sake simply by
changing the temperature.
  • KIND : Tokubetsu Junmai
  • TYPE : Rich
  • FLAVOR : MILD
  • TASTE : RICH
  • VOLUME : 720ml
  • ALCOHOLICITY : 15.5%
  • SAKE METER VALUE : ±3.0
  • ACIDITY : 1.7
  • AMINO ACID : 1.5
  • Reception party of new Sawanotsuru item in Milan, to be loved in the world
Umami Sonomama10.5

Umami
Sonomama10.5

Junmaishu with a low alcohl content.

Rice only

MIYAMIZU

Latest technology
patented

TASTING NOTES :
Gentry to the body, it is delicious pure rice sake!
FOOD PARING :
Vegetable tempura, Osashimi,sushi,tofu and more japanese food.
But it is very lightly SAKE, so please enjoy it with your daily food.
SERVING TEMPARATURE :
Chilled(41F~50F)
Warmed(113F~122F)
Room temperature is not recommended.
  • KIND : Junmai
  • TYPE : LIGHT
  • FLAVOR : MILD
  • TASTE : RICH.
  • VOLUME : 300ml
  • ALCOHOLICITY : 10.5%
  • SAKE METER VALUE :-10
  • ACIDTY : 1.5
  • AMINO ACID : 1.2

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