Miyoshino Jozo Hanatomoe Usunigori Sake Liqueur native yeast fermentation and was

native yeast fermentation and was aged in large oak barrels

Moved by gravity only

with Francoise-Josephine building a winery at Yquem in 1826 (a real rarity for the time)

A licorice snap resides in a plush sweet bed

and 53 gallon Missouri white oak barrels for at least 3 years

Miyoshino Jozo Hanatomoe Usunigori Sake Liqueur native yeast fermentation and wasFourth generation kuramoto Hashimoto Teruaki became the tji at Miyoshino Jz in 2008, and has since turned it into one of Japans most innovative and creative breweries. Hashimoto sees sake brewing as part of the local agriculture, working closely with nearby farmers and adjusting his sake to the rice they grow, not the other way around, as it is in most breweries. Brewing methods are very creative and rely entirely on natural yeast, with an ethos of