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 yeast.
As with many of his Sake the Hanatomoe utilises naturally occurring yeast, resulting in a Sake with high acidity. Yon-Dan Shikomi or 4-stage fermentation is relatively rare in Sake production, and in this case it gives the Sake more body and intensity.
This shows a wonderful aroma of mango fruit, impeccable balance of sweetness & acidity on the palate & great depth of flavour.
Polishing Ratio: 66%
- Nara Prefecture