26/05/2025
NEW SAKE!
Miyoshino Jozo ‘Nansen’
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 Nansen is made with organically grown rice polished to only 80%. Also utilising ‘Yon-Dan Shikomi’ (four-stage fermentation), this unique process creates a wonderfully rich and an elegantly sweet style of sake.
Available now via blackmarketsake.com
![NEW SAKE!Miyoshino Jozo ‘Nansen’Miyoshino Jozo was established in 1912. The current Toji [Master Brewer] at Miyoshino Jo...](https://img5.foodbevg.com/824/111/1305516068241114.jpg)
