Miyoshino Jozo - Hanatomoe Mizumoto x Mizumoto

Classification: Junmai Nama Genshu Mizumoto Kijoshu
Rice: Multi-varietal blend
Yeast: Natural Wild
Alcohol: 17%
Polish rate: 70%

Taste:
Few people still make mizumoto and as far as we know, only one person makes mizumoto fortified with another batch of mizumoto. This is a sweet, bold brew with big texture and lots of complexity.

Teruaki Hashimoto is a progressive brewer who works only with natural yeast and minimal temperature manipulation. In the warmer days of the season, he brews mozumoto, a style born in Nara many centuries ago.