Hanatomoe Yamahai 2019

Miyoshino Jozo was established in 1912. The current Toji (Master Brewer) 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.

As with most of his sake the traditional ferments under the Hanatomoe brand utilise only naturally occurring yeast, resulting in a sake with high acidity and great structure. A dense richness on the palate, with spice, stonefruit and a balanced powerful acidic backbone. Truly delicious!