Sawanotsuru's "100nin no Kikisakeshi" (100 sommeliers) is a raw junmai genshu that uses ultrafiltration technology. Using Yamadanishiki rice and Miyamizu spring water, these are vital ingredients for traditional sake brewing. Named after the concept that more than 100 sake brewers working at Sawanotsuru are confident in this 'full bodied gift'! Rich, yet slightly dry with fresh and fruit aroma, this sake can be enjoyed at room temperature or warmed, but especially recommended chilled on the rocks.