• Brewery: Ozawa Shuzo
• Classification: Junmai Ginjo (Kimoto)
• Prefecture: Tokyo
• Rice Type: Gohyakumangoku
• Polishing Ratio / Seimaibuai: 55%
• Alcohol: 15% by volume
• SMV: +1
• Acidity: na
• Bottle Size: 300ml

Sawanoi Tokyo Kurabito is a Kimoto Junmai Ginjo from Ome, in western Tokyo, produced by Ozawa Shuzo, a brewery founded in 1702.

Green apple, melon and yellow plum are joined by lychee, subtle rice notes and a gentle earthy character. The palate has more body than many Junmai Ginjo, with mild acidity, savory umami and a softly spiced, clean finish.

The sake is made with Gohyakumangoku rice polished to 55% and brewed using the traditional Kimoto method, which helps develop additional acidity and depth. Sawanoi also uses mountain water that slowly filters through the surrounding rock before reaching the brewery.

For me, this is a very good example of a Junmai Ginjo where the focus is not only on aroma. The Kimoto method gives it enough structure and umami to make it particularly versatile at the table.

Serve: Chilled or lightly cool, approximately 50–59°F. It can also be enjoyed closer to room temperature to emphasize the umami.

Pair with: Sushi, sashimi, grilled fish, yakitori, roast chicken, mushrooms, tofu dishes, or lightly seasoned pork.