Hanatomoe Usunigori 2024

Miyoshino Jozo was established in 1912. 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.

The Hanatomoe Usunigori is made with a blend of rice polished to 70% and fermented utilising naturally occuring brewery yeast. Brewed utilising a very slow fermentation gifts the sake a refreshing, bright style. Hints of melon and sansho lead to a smooth mouthfeel and gentle balance of sweetness and bitterness.