Hanatomoe Kijoshu 2024

Established in 1912, Miyoshino Jōzō produces a unique range of Sake. The current Tōji [Master Brewer] is Teruaki Hashimoto, whose sake-making philosophy is very unique, with a strong emphasis on natural yeast.

As with many of his sake the Mizumoto Kijoshu utilises naturally occurring yeast, resulting in a sake with high acidity. Mizumoto references the traditional ‘Bodai-moto’ method of creating the starter ferment. A method that has a long history in sake-making that was developed by monks at Shorakuji temple on the mountain of Bodaisen in Nara prefecture over 400 years ago. This natural fermentation predates both traditional Kimoto & Yamahai methods of sake fermentation. Kijoshu means ‘Noble-Brew Sake’ and has a much longer history as a technique for making sake. This sake shows a complex layered palate with bright acidity, balanced sweetness and a generous finish.