2017 Miyoshino Jozo Mizumoto Kijoshu

Teruaki Hashimoto studied at Tokyo Nodai, Japan's leading academic institution of brewing studies. His brewing philosophy is centred around yeast, believing that naturally occurring yeast is the best representation of place, refusing to add cultivated yeast and allowing for high natural acidity. | Made in the pre-modern bodaimoto method, combining raw polished rice, a small amount of cooked rice and water, then incubated for up to ten days while naturally souring with lactic bacteria. Kijoshu, or 'noble brew', is where sake replaces water in the brewing process, resulting in a unique richness and weight. Complex and layered with its inherent sweetness balanced by high natural acidity. Unfiltered, unpasteurised, undiluted. Serve chilled.

Varietal: Junmai, Muroka, Nama, Genshu, Mizumoto, Kijoshu.

Region: Nara, JP.

Size: 720ml