Miyoshino Jozo was established in 1912. The current Toji [Master Brewer] at Miyoshino Jozo is Teruaki Hashimoto, who returned to the Kura after studying sake Brewing at Tokyo Nodai, Japan’s foremost academic institution of brewing studies. He started working in 2006 and became Toji in 2009. Hashimoto-san focuses on yeast which he believes is the best representation of the local environment and the acids emitted by the yeast make the resultant sake very unique.
The Hanatomoe Daiginjo is a truly unique sake. Not only is it made with Gin no Sato rice polished to 50% making it Junmai Daiginjo it is also Yamahai (traditional starter ferment). There are not may expressions of Daiginjo that are also Yamahai in the market. Also this sake is fermented utilising naturally occurring yeast in the brewery. This is an expressive sake showing a vibrant fruit driven aroma with a smooth textural palate and fine acid-driven finish.