MIYOSHINO JOZO - NARA PRÉFECTURE
Miyoshino Jozo is an artisanal brewery located in Yoshino region, Nara Prefecture, a locality named "Senbonzakura" in reference to the many cherry trees that cover the surrounding hills. The Shoryaku-ji temple in Yoshino is a place where during the Muromachi period (1336-1573) a group of monks produced their own sake using a special technique called "Bodaïmoto". To prevent the moromi (fermenting rice) from spoiling, the monks had found a trick to start the fermentation with spring water in which a certain amount of rice had been soaked. It was later shown that this soaking significantly increased the lactic acid concentration. This compound is essential to prevent bacterial growth at the start of fermentation. Thus, by this method, they ensured the good health of their production. Ancient writings reporting the details of this method were discovered by chance and have been studied and put into practice. Miyoshino Jozo's brewery is one of the few breweries in Japan that uses this method for making sake. The result is a very typical sake with nice acidity. Exceptionally, all their sake is produced in barrels made of sugui wood, the Japanese cedar.
A fascinating sake, by its method and its unique aromatic profile. Lively, fresh, fruity and complex. A strong impact, with a present and deep umami, powerful flavors. A sake to be discovered absolutely. Vivid and deep at the same time, a unique sake. 花巴 水もと純米酒 美吉野醸造（奈良県） <span...
The unpasteurised version of the fascinating Hanatomoe Mizumoto sake. The complexity and power are there, with the added liveliness and freshness of being unpasteurised. A strong impact, and a very present umami. A must-try ! The nama version of a powerful sake, a unique experience 花巴 水もと純米酒 美吉野醸造（奈良県） <span...
Nature × Nature is a very original sake, fermented only with natural yeasts, without addition of any other yeasts. Brewing with natural microorganisms requires more time and complicity, but gives to the final product a rich and complex character ! Doubly natural, delicate and fruity 花巴 ナチュールｘナチュール...
In Japanese, a Tarumaru is the piece of tiled wood extracted from cedar trunks, between the heartwood and sapwood, and used to make barrels (taru). The idea behind the production of this sake is to highlight the craftsmanship of Yoshino and the quality of the local cedar, which is known for its tight fibres, an ideal wood for preserving sake. <br...
A Yamahaï sake made with natural yeasts, without addition by the brewer. It is produced in the heart of winter, when the temperatures are coldest, the ideal conditions to obtain the best lactic acid concentrations in the yamahaï method, and thus protect the moromi, the fermentation. Lively and deep at the same time, a unique sake <br...
The Maekake is the sake brewer's traditional apron, and every brewery has its own. Always blue in colour, it is a tradition that goes back five centuries. Here, it's from the Miyoshino Jozo brewery in Nara. The elegant Maekake from the Miyoshino Jozo brewery
An elegant composition around Nature x Nature sake, accompanied by two pretty Haruzakura Arita cups. With a straight "soli" shape and flared opening, this Arita porcelain is decorated with golden and white cherry blossoms. Double nature, delicate and fruity 花巴 醸造県 <span...
Une composition comprenant une bouteille de Hanatomoe Nature x Nature et une paire de Koshuhai Shokintai Sakazuki pour sa dégustation. 50cl - alc. 13% vol. <b...
