BREWERY | LOCATION

MIYOSHINO JOZO | NARA

CLASSIFICATION

Junmai • Pure Rice Sake

Yamahai • Traditional yeast starter method

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 Natural Selection is a new project from Hashimoto-san. Brewed twice a year each batch is allowed to ferment with indigenous yeast and no temperature control allowing the ferment to finish naturally. This version shows vibrant fruit and acidity with a long complex finish.

YEAR: 2023

RICE TYPE: Multi-Varietal Rice Blend

RICE POLISHING: 70%

ALCOHOL: 20%

YEAST STRAIN: Natural

SERVE: Chilled

SIZE: 720ml