Sawanotsuru 100 Nin No Kikizakishi 純米生原酒 唎酒師 720mL — Fresh, Rich, Food-Ready
🍶 Raw sake can be rough or thrilling. This one lands in the sweet spot. Sawanotsuru 100 Nin No Kikizakishi is a fuller, fresher style of sake that feels clean, food-friendly and a step up from softer entry-level bottles.
Made by Sawanotsuru, a brewery founded in 1717 in Nada, Hyogo, this expression uses Yamada Nishiki rice and Nada’s Miyamizu water. It is brewed in the traditional kimoto method and preserved with ultrafiltration so it can retain the character of raw sake without heat treatment.
In the glass, it leans rich and slightly dry rather than soft or overtly sweet. The texture is rounded and concentrated, with enough freshness to keep the weight in check, making it especially strong with savoury food and chilled service.
At 18.5% ABV, it sits in a bolder bracket than many everyday sake, but the clarity and restraint make it approachable for customers wanting something more serious without going too far into niche territory.
Tasting Notes
| Nose | Delicate and restrained, with green melon and nougat-like sweetness. |
| Palate | Rounded and refined, with white strawberry, yoghurt, nougat and gentle rice richness. |
| Finish | Clean, fresh and lightly savoury, with a dry-leaning close and lingering genshu warmth. |
Product Details
| 🇯🇵 | Origin | Japan |
|---|---|---|
| 🏭 | Producer | Sawanotsuru |
| 🍶 | Category | Sake |
| 📍 | Region | Hyogo / Nada |
| 🥃 | Style | Junmai Nama Genshu / slightly dry |
| 📦 | Volume | 720mL |
| 🔢 | ABV | 18.5% |
| 🌡️ | Best Served | Chilled; can also work on the rocks. |
Why We Like It
• Proper nama genshu character with more freshness and intensity than standard sake.
• Uses Yamada Nishiki, the benchmark rice for premium sake styles.
• Kimoto brewing gives it more authenticity and depth than a generic clean-style sake.
• Slightly dry, richer profile makes it a strong food bottle.
• Good bridge for customers moving beyond lighter, softer introductory sake.
How to Serve
Serve it properly chilled first to highlight the freshness and keep the structure tight. If you want a broader, softer texture, let it warm slightly in the glass.
Food Pairing
• Tuna sashimi
• Chicken yakitori
• Pork gyoza
• Salted edamame
• Miso-glazed eggplant
Drink it cold. Put it next to food.
