BREWERY | LOCATION

MIYOSHINO JOZO | NARA

CLASSIFICATION

Junmai • Pure Rice Sake

Yamahai • Traditional Starter

Yon-Dan Shikomi • Four Stage Fermentaion

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

Miyoshino Jozo was established in 1912. The current Toji [Master Brewer] at Miyoshino Jozo is Teruaki Hashimoto, who returned to the Kura after studying sake Brewing at Tokyo Nodai, Japan’s foremost academic institution of brewing studies. He started working in 2006 and became Toji in 2009. Hashimoto-san focuses on yeast which he believes is the best representation of the local environment and the acids emitted by the yeast make the resultant sake very unique.

The Nansen is made with organically grown rice polished to only 80%. Also utilising 'Yon-Dan Shikomi' (four-stage fermentation), this unique process creates a wonderfully rich and an elegantly sweet style of sake. 

YEAR: 2021

RICE TYPE: Multi-rice blend

RICE POLISHING: 80%

ALCOHOL: 17%

YEAST STRAIN: Natural

SERVE: Chilled

SIZE: 500ml