The nose on this Tokyo-made Kimoto Junmai Ginjo is ultra foresty and earthy, made gentle with a light note of plum and floral tones. The palate delivers a similar story and in terms of balance, is a great example of a kimoto sake that isn't showing the creamy side of the style, but the crisp, lemon, refreshing side that kimoto's higher acidity can bring. In contrast with its brightness is a deep umami richness, making this sake very well suited to food: especially yakitori, noodles, fried chicken (or for that matter, fried beyond nuggets, mozzarella sticks, etc)-- really anything where you want some cleansing refreshment but also umami to match.
I recommend serving this one chilled and enjoying its evolution as it warms up to room temperature. You'll find the umami more pronounced, and the sake less refreshing, as it reaches room temp.
Brewery: Ozawa Shuzo
Starter method: Kimoto
Water: Takamizuyama Mountain
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.
For further reading, Sake Geek has a great article on this very sake from a Mexico native living overseas in Japan.