Junmai, Nara, Japan

Seriously textural, complex and rare sake for low-intervention fermentation lovers. Established in 1912 , Miyoshino Jozo is located in the heart of the Kii Peninsula under Mount Yoshino, and produces a unique range of sake. The current Toji (master brewer) Teruaki Hashimoto, operates under a definitive belief that the ‘air makes the sake’. FUN FACT! The water for the brewery comes from a well named ‘Yuzuruha no Ido’ which is thought to be mentioned in one of the most ancient Japanese manuscripts, Manyoshu! Made from Gin no Sato rice polished to 70% (aka 30% of the rice grain is left) and a technique called bodai-moto (aka mizumoto)– a starter method created by combining raw polished rice, a small amount of cooked rice and water that is incubated for anywhere from three-ten days, and in this case fortified with another batch of bodai-moto starter (this brewery is seemingly the ONLY one making mizumoto fortified with another batch of mizumoto, hence the name!). Left unfiltered, unpasteurized and undiluted, think Croze Hermitage richness, chestnut spread, raw cheese, fruit peeks our of ethereal-y mushroomy clouds, bitterness turns to texture & deep umami embraces you. Enjoy after defending your thesis.