Classifications
Junmai • Pure rice sake
Yamahai • Traditional yeast starter method
Daiginjo • Polished to 50% or less
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Specifications
Rice: Gin no Sato
Yeast: Natural wild
Alcohol: 16.5%
Polish rate: 50%
Format: 720ml
What you can expect:
The Hanatomoe Daiginjo is a truly unique sake. Not only is it made with Gin no Sato rice polished to 50% making it Junmai Daiginjo it is also Yamahai (traditional starter ferment). There are not may expressions of Daiginjo that are also Yamahai in the market.
Brewed using naturally occurring yeast at the brewery, and secondary fermentation in the bottle, this is an expressive sake with a fine effervescence. Vibrant flavours of orange and grapefruit with a smooth textural palate and fine acid-driven finish.
About Miyoshino Jozo | Nara Prefecture
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 its famous Buddhist temple but also for the thousands of Sakura trees that cover its slopes. An amazing sight during blooming season. The water for the brewery comes 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, 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.