This sake has ripe aromas of gardenia, kiwi, papaya and green peppercorn, aged camembert cheese and notes of
nutmeg, mushroom, toasted oat and warm brioche. Made with a local rice, Hitogokochi grown in Tochigi, the
production is done in a warmer fermentation style known as “Yamahai”. On the palate, this sake is bright, dry and
lively with medium plus acidity, and full bodied with a long finish. A light bone broth style with a melted cheese
About the Producer
The young Toji and owner of this brewery, Hiro Inoue, believes it is very important that the brewery uses all things-local in the brewing process—including playing the music of a local musician to fermenting sake as it progresses through the brewing process. Local rice is used for each bottling, and is primarily Hitogokochi and Gohyakumangoku. The yeast strains utilized were isolated locally in Tochigi prefecture, and the brewers are all members of the community. Inoue believes that making sake should be fun and enjoyable—and his playful nature and joie de vivre is reflected in every sake he makes. His passion and skill earned his Sawahime Daiginjo the award of “best in the world” at the 2010 International Wine Challenge held in London.
As a commitment to his craft, the place, and the local style and best practices of brewing sake in the area, Inoue and two other brewers founded a Master Brewers School in the area, named Shimotsuke Toji. The declining number of Toji and the aging of the sake industry in Japan is of continuing concern for sake brewers and enthusiasts alike, so this allowed Inoue and fellow local Toji to help teach, mentor and pass on their enthusiasm for brewing sake on to the next generation.