Hanatomoe Organic 2026

Established in 1912, Miyoshino Jozo produces a unique range of sake. The current Toji (Master Brewer) is Teruaki Hashimoto, whose sake-making philosophy is very unique, with a strong emphasis on yeast. He has a firm belief that the ‘air makes the sake’. As with many of his sake the Mizumoto utilises naturally occurring yeast, resulting in a sake with high acidity. The Mizumoto is made using a technique called Bodai-moto, which increases the acidity in the starter water.

The Hanatomoe Organic sake is made with local organically grown rice. Made by fermenting in large wooden fermentation tanks this sake represents a more classic style from Miyoshino Jozo. A balanced and fruit-driven character is supported by a layered palate of texture with a hint of spice.