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. It's a great example of a not-so-creamy kimoto, but instead dense and lemony, almost refreshing in its high acidity.
I recommend trying this sake through the full range of temperatures. It's tight, crisp and lemony when chilled, but as it warms up the umami and concentration bloom. A true favorite that always reminds me of its charms when I open a bottle to share.
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 from a Mexico native living overseas in Japan.