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 serving this one chilled and enjoying its evolution as it warms up to room temperature. You'll find the umami more pronounced, more sweetness and concentration, as you creep up toward the ~120F warm temps that suit it so well.
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.