泽の鹤 纯米桶酒

Sawanotsuru, founded in 1717 in Nada-ku, Kobe, draws the brewing water for its Junmai Tarushu from Miyamizu, the naturally hard, mineral-rich water flowing out of the Rokko Mountains that turned the Nada district into Japan's most productive sake region. The tarushu (樽酒) format involves aging the pressed sake in cedar barrels, a practice that imparts the characteristic woody fragrance of Japanese cedar (sugi) and a subtle tannic grip to the finished sake. A 65% polishing ratio for both the kakemai and koji rice produces a junmai with enough rice body to integrate the barrel influence without being overwhelmed by it. This expression won the 2016 Japan National Kanzake (hot sake) Contest, reflecting its particular suitability for warming, as the cedar and umami notes deepen as the temperature rises.