Miyoshino Jozo is a small craft brewery located in the Yoshino region of Nara Prefecture, a town nicknamed 'Senbonzakura' after the many cherry trees that cover the surrounding hills.
This is where you'll find the Shoryaku-ji temple, a place where, during the Muromachi period from 1336 to 1573, monks produced their own sake using a very special technique known as 'Bodaïmoto'. To prevent the moromi (fermenting rice) from spoiling, the monks devised a clever method of fermenting it using spring water soaked in a certain amount of cooked and uncooked rice. It was subsequently shown that soaking the rice in this way significantly increased the concentration of lactic acid in the water. Lactic acid is a compound known to effectively prevent bacterial growth... By using this method, the monks were able to ensure the safety of their production..

Ancient writings detailing this method were discovered by chance and have since been studied and put into practice. Today, the Miyoshino Jozo brewery is one of the few to use this technique to produce a very special sake, Mizumoto. For this sake, it uses indigenous yeasts present in the ambient air (whereas for most sake, yeasts are added to start fermentation).

Nature × Nature This is how Yamahaï brews, using the yeasts naturally present in the air, with no artificial additives or yeasts for breeding. Brewing with natural micro-organisms requires more time and complicity. In return, it gives the sake a rich, complex character. Nature Nature is also a Kijo-shu, a sake where the water (which is normally added at the start of the fermentation process) is replaced by sake in order to concentrate and preserve the flavour and aroma. To bring finesse and freshness, the alcohol content of Nature×Nature is kept relatively low. The aim is to make it possible to enjoy this sake both as a tasting wine and with food.

See all Miyoshino Jozo products.