Hanatomoe Tarumaru 2025

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. As with many of his sake the Hanatomoe utilises naturally occurring yeast, resulting in a sake with high acidity. 

This version of Kijoshu from Miyoshino Jozo spends one month in a cedar wooden cask after pressing. The time in wood references how sake used to be transported to Edo (modern day Tokyo) in barrels made from Yoshino cedar. A dominant hint of wood on the nose and palate is seamlessly integrated with the rich and off-dry mouthfeel. Amazing!