Sawanotsuru

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Sawanotsuru is a renowned sake brewery located in Nada-ku, Kobe, Hyogo Prefecture, Japan. Established in 1717, Sawanotsuru has a long history of producing high-quality sake, making it one of the oldest and most respected sake breweries in Japan.

History

Sawanotsuru was founded in 1717 during the Edo period by the Yamamura family. The brewery has been passed down through generations, maintaining traditional sake brewing techniques while also incorporating modern advancements. The name "Sawanotsuru" translates to "Crane of the Swamp," symbolizing longevity and good fortune.

Production

Sawanotsuru is known for its meticulous production process, which includes the use of high-quality Yamada Nishiki rice, often referred to as the "king of sake rice." The brewery sources its water from the Rokko Mountains, which is renowned for its purity and mineral content, essential for sake brewing.

The brewing process at Sawanotsuru involves several key steps:

• **Rice Polishing**: The rice is polished to remove the outer layers, which contain fats and proteins that can affect the flavor of the sake.
• **Washing and Soaking**: The polished rice is washed and soaked to achieve the desired moisture content.
• **Steaming**: The rice is steamed to make it suitable for fermentation.
• **Koji Making**: A portion of the steamed rice is inoculated with Aspergillus oryzae mold to create koji, which is essential for converting starches into sugars.
• **Fermentation**: The koji, steamed rice, water, and yeast are combined in a fermentation tank. This process, known as multiple parallel fermentation, allows for the simultaneous conversion of starches to sugars and sugars to alcohol.
• **Pressing and Filtration**: After fermentation, the sake is pressed to separate the liquid from the solids and then filtered to remove any remaining impurities.
• **Aging and Bottling**: The sake is aged for a period to develop its flavors before being bottled and distributed.

Products

Sawanotsuru offers a wide range of sake products, including:

• **Junmai-shu**: Pure rice sake with no added alcohol or sugars.
• **Ginjo-shu**: Premium sake made with rice polished to at least 60% of its original size.
• **Daiginjo-shu**: Super premium sake made with rice polished to at least 50% of its original size.
• **Honjozo-shu**: Sake with a small amount of distilled alcohol added to enhance flavor and aroma.

Awards and Recognition

Sawanotsuru has received numerous awards and accolades for its sake, both domestically and internationally. The brewery's commitment to quality and tradition has earned it a reputation as one of the leading sake producers in Japan.

Related Pages

• Sake
• Nada-ku, Kobe
• Hyogo Prefecture
• Yamada Nishiki
• Rokko Mountains
• Aspergillus oryzae
• Junmai-shu
• Ginjo-shu
• Daiginjo-shu
• Honjozo-shu

See Also

• List of sake breweries in Japan
• Japanese alcoholic beverages
• Edo period