Miyoshino Jozo was established in 1912. It is located in the heart of the Kii Peninsula under the impressive Mount Yoshino which is famous throughout Japan not only for it’s famous Buddist temple but also for the thousands of Sakura [Cherry Blossom] trees that cover its slopes. An amazing sight during blooming season. The water for the brewery is sourced from a well named ‘Yuzuruha no Ido’ which is thought to be mentioned in one of the most ancient Japanese manuscripts, Manyoshu.
The current Toji [Master Brewer] at Miyoshino Jozo is Teruaki Hashimoto, who returned to the Kura after studying Sake Brewing at Tokyo Nodai University, 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. He uses only naturally occurring yeast in the ‘Yamahai’ and ‘Bodaimoto’ versions of their Sake and thus does not want to ‘dilute’ the character or uniqueness of these Sake by adding cultivated yeast.
We are extremely lucky to be able to work with Miyoshino Jozo and bring these wonderful products to Australia. Simply sensational Sake all the way from Nara, Japan.
