Junmai • Pure rice sake
Yamahai • Traditional yeast starter method
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Rice: Gohyakumangoku, Hitogokochi
Yeast: Natural wild
Polish rate: 60%
What you can expect:
Master brewer Teruaki Hashimoto lets nature do much of the work at his brewery in Nara Prefecture. He lets the ambient temperature guide the style of sake he makes, using only natural lactobacilli. He also creates an unusually powerful koji that helps give this sake such a big mouthfeel. Brewed in 2020; rested for 18 months before release.
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.