2020 Miyoshino Jozo Hanatomoe Yon-Dan10810
Teruaki Hashimoto studied at Tokyo Nodai, Japan's leading academic institution of brewing studies. His brewing phisolophy is centred around yeast, believing that naturally occuring yeast is the best representation of place, refusing to add cultivated yeast and allowing for high natural acidity. Made in the yon-dan shikomi (four stage fermentation) method, relatively rare in sake production, where more rice is added as an extra step while building the mash, resulting in a sake of more richness and intensity. Generous with great depth, it displays ripe mango fruit with an impeccable balance of sweetness and natural acidity. Unfiltered, unpasteurised, undiluted. Serve chilled.
Varietal: Junmai, Yamahai, Yon-Dan, Muroka, Nama, Genshu.
Region: Nara, JP.