BREWERY | LOCATION

MIYOSHINO JOZO | NARA

CLASSIFICATION

Junmai • Pure Rice Sake

Yamahai • Traditional yeast starter method

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 natural yeast. As with most of his sake the traditional ferments under the Hanatomoe brand utilise naturally occurring yeast, resulting in a sake with high acidity. A dense richness on the palate, with spice, stonefruit and a balanced powerful acidic backbone. Truly delicious!

YEAR: 2019

RICE TYPE: Omachi

RICE POLISHING: 70%

ALCOHOL: 19%

YEAST STRAIN: Natural

SERVE: Chilled

SIZE: 720ml & 1800ml