BREWERY | LOCATION

MIYOSHINO JOZO | NARA

CLASSIFICATION

Junmai • Pure Rice Sake

Yamahai • Traditional yeast starter method

Yon-Dan Shikomi • Four phase fermentation

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

Established in 1912, Miyoshino Jozo produces a unique range of Sake. The current Toji [Master Brewer] is Teruaki Hashimoto, whose sake-making philosophy is very unique, with a strong emphasis on yeast. As with many of his sake the Hanatomoe utilises naturally occurring yeast, resulting in a sake with high acidity. Yon-Dan Shikomi or 4-stage fermentation is relatively rare in sake production, and in this case it gives the sake more body and intensity. This shows a wonderful aroma of mango fruit, impeccable balance of sweetness & acidity on the palate & great depth of flavour.

YEAR: 2023 / 2024

RICE TYPE: Hitogokochi

RICE POLISHING: 66%

ALCOHOL: 17.5%

YEAST STRAIN: Natural

SERVE: Chilled

SIZE: 720ml (2023) & 1800ml (2024)