When was your brewery established?

What is your annual output?
600 koku or 108,000 litres

Including the Tōji (Master brewer) how many brewers do you have?

What is your emphasis in brewing Sake?
Acquire top quality rice, make a good solid kōji, and let it ferment completely, giving it the time to fully mature.

In 100 words or less tell us what is Suwaizumi’s appeal?
Suwaizumi’s theme is “A happy dinner table”.
So, we got to thinking, what can Sake, especially country Sake contribute to a “happy dinner table”?
As a result, we came to the conclusion that, we want Suwaizumi to be the kind of Sake you can enjoy with good food, and, the Sake you want to drink when you have good food!
What we think is good Sake, is Sake that makes your meal better, whether chilled or warmed, a delicious Junmaishu.
A high quality Junmaishu that is at home in your everyday dining, is not extravagant, but is gentle on your palette. A Sake that you’ll keep coming back to.

Which Sake, from Suwaizumi’s line up do you recommend?
Suwaizumi Junmaishu
Suwaizumi Tokubetsu Junmaishu
Suwaizumi Junmai Ginjō Mantensei
Suwaizumi Junmai Ginjō Ōtori
Suwaizumi Junmai DaiGinjō Ōtori

How would you drink this Sake and what kinds of food does it go with?
Suwaizumi Junmaishu- We recommend room temp or heated (b/t 50ºc~70ºc). In general 50ºc is best, but if you are matching with fried food then slightly hotter between 60~70ºc.
Goes well with grilled fish, okra, tofu, simple hotpots, bangers and mash.
Suwaizumi Tokubetsu Junmaishu- Room temp or heated to 50ºc. Goes with grilled chicken tenderloin, stewed mushrooms, sashimi, oysters.
Suwaizumi Junmai Ginjō Mantensei- Room temp or heated 45ºc~50ºc. Goes well with shellfish, egg dishes.
Suwaizumi Junmai Ginjō Ōtori- Room temp or slightly warm 42ºc~45ºc. Stewed pork, ox tongue, creamy tomato pasta.
Suwaizumi Junmai DaiGinjō Ōtori- Room temp or warmed to around 42ºc. Goes with cheeses, sweets.