• Brewery: Ozawa Brewery
• Classification: Junmai
• Prefecture: Tokyo
• Rice Type: Okayama Akebono & Akihikari
• Polishing Ratio / Seimaibuai: 65%
• Alcohol: 15-16% by volume
• SMV: +10
• Acidity: na
• Bottle Size: 300ml

Sawanoi Daikarakuchi Junmai is produced by Ozawa Shuzo in Ome, Tokyo Prefecture, using Akebono and Akihikari rice polished to 65%.

Pear, citrus peel and subtle tropical fruit are joined by steamed rice and light mineral notes. The palate is medium-bodied and very dry, with firm acidity, clear umami and a crisp, refreshing finish.

With an SMV around +10 to +11, this is a sake made for guests who prefer a distinctly dry style. The fruit is present, but the overall character remains clean, savory and focused rather than sweet or aromatic.

For me, this is one of the most versatile Sawanoi sakes at the table. Its dryness, acidity and umami make it especially useful with seafood, grilled dishes and foods with a little more richness.

Serve: Chilled, room temperature or gently warmed, approximately 45–113°F.

Pair with: Sushi, sashimi, grilled fish, yakitori, tempura, ramen, roasted chicken, pork, or mushroom dishes.