Established in 1912, Miyoshino Jozo produces a unique range of sake. The current Toji (Master Brewer) is Teruaki Hashimoto, whose sake-making philosophy is distinctive and places a strong emphasis on yeast. He firmly believes that the ‘air makes the sake '. As with many of his sakes, the Mizumoto utilises naturally occurring yeast, resulting in a sake with high acidity. The Mizumoto is made using a technique called Bodai-moto, which increases the acidity in the starter water. Bodai-moto is a starter method created by combining raw, polished rice, a small amount of cooked rice, and water, and then incubating for anywhere from three to ten days. During this time, lactic bacteria fall into the mixture, and the liquid becomes sour water. After this time frame, the raw rice is taken away and steamed before being returned to the sour water. Then, an addition of koji rice is made. Then fermentation by natural yeast takes just two weeks.

Product of Japan.

ABV: 17.0%

Size: 720ml

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