*** PREFECTURE: Nara
The brewery is located in the village of Yoshino, Japan’s most famous spot for cherry blossom viewing, also known for its Yoshino cedar wood, widely used by breweries for aging sake in barrels.

*** BREWERY:
Miyoshino Jozo is a very small, family-run brewery that resumed operations at its current location in 1912. It is entirely run by the young brewer Teruaki Hashimoto, giving him complete freedom in his approach. The Hanatomoe sake range is pure—unpasteurized, unfiltered, and undiluted—with most cuvées made using natural yeast.

*** SAKE:
Powerful, wild, and rustic.
A Kimoto sake crafted using a technique inspired by ancient texts, known as Bodaimoto. The result is striking: a rich sake with pronounced acidity, bold and earthy flavors of forest floor and mushroom, balanced by remarkable freshness and vibrant citrus notes.

*** ALCOHOL: 17%
*** POLISHING RATIO: 70%
*** SMV: -13
*** ACIDITY: 3.5

*** SERVING:
Chilled (around 8–12°C): to highlight its liveliness and citrus notes
At room temperature (around 20°C): to reveal depth and umami
Gently warmed (around 30–40°C): to bring out richer, earthier nuances

*** FOOD PAIRING:
A fascinating profile that pairs beautifully with umami-rich dishes and bold flavors—game, meats, marinated or grilled fish. Best explored at different temperatures, from chilled to room temperature.

*** PREFECTURE: Shizuoka
Located in Shizuoka Prefecture, along the historic Tokaido road that once connected Tokyo to Kyoto, passing near Mount Fuji.

*** BREWERY:
Founded in 1842 by the Sugii family, Sugii Brewery produces highly traditional sake with great care. The brewery has preserved ancestral brewing methods (Kimoto, Yamahai, Bodaimoto), allowing it to continue crafting authentic, traditional sake while deliberately avoiding the more modern styles that have become widespread.

*** SAKE:
The Kimoto method, combined with a very low polishing ratio (88%) and two years of aging, gives this sake remarkable complexity. It reveals notes of dried fruits, butter, cereals, and a slightly rancio, spiced character with hints of candied fruit. A subtle floral, lightly honeyed touch brings freshness to the finish. A rich, slightly creamy sake that leaves a strong impression—definitely one to discover.

*** ALCOHOL: 13.6%
*** POLISHING RATIO: 88%
*** SMV: +11
*** ACIDITY: 1.8

*** SERVING:
Chilled (around 8–12°C)
Gently warmed (around 30–40°C)

*** FOOD PAIRING:
Tempura, stir-fried vegetables.

*** PREFECTURE: Okayama
Enoki Shuzo was established in 1899 on the small island of Kurahashi, in Hiroshima Prefecture. This region, known as Setonaikai—the inland sea between Honshu and Shikoku—benefits from a mild climate and soft water, referred to as “nansui.”

*** BREWERY:
Enoki Shuzo produces elegant sake that is regularly awarded at international competitions. The brewery is especially known for originating the Kijoshu technique, now used in the sake world, which involves adding sake to the fermentation mash. This specialty is perfectly expressed in their aged sake, Hanahato Kijoshu.

*** SAKE:
A rich and creamy sake, yet remarkably lively and fresh on the palate. Lactic notes evoke yogurt, alongside fruity aromas of banana and ripe pear. Hints of citrus—lemon and grapefruit—bring brightness, supported by a pleasant acidity and a light bitterness.
This is also a Kijoshu, meaning sake is added during fermentation. This technique gives it a very harmonious structure and a beautiful roundness, making it a perfectly balanced nigori.

*** ALCOHOL: 14%
*** POLISHING RATIO: 65%
*** SMV: -47
*** ACIDITY: 1.3

*** SERVING:
Chilled (around 8–12°C)
At room temperature (around 20°C)
Gently warmed (around 30–40°C)

*** FOOD PAIRING:
Enjoy on its own, with tofu, miso, or sesame cream, or paired with fresh cheeses such as goat cheese or ricotta. Also works beautifully with desserts—especially chocolate, raspberry, or fruit tarts.

*** PREFECTURE: Mie
Shimizu Seizaburo Shoten was founded in 1869 in Suzuka, Mie Prefecture.

*** BREWERY:
The brewery strives to move a little closer each day toward its “ideal sake.” To achieve this, it favors manual work over automated machinery. Their sake-making method, or sake-zukuri, relies on small fermentation tanks, allowing close attention to the delicate mechanics of the fermentation process.
The toji (master brewer), Tomohiro Uchiyama, studied biochemistry before beginning his career in sake brewing. From the start, Uchiyama combined exceptional sensitivity with a firm commitment to uncompromising craftsmanship. In recent years, his talent has flourished, earning both national and international recognition, with numerous prestigious awards won each year at major competitions.

*** SAKE:
This limited production leans toward a namazake style. Naturally rich and smooth, it reveals aromas of fresh hay, white-fleshed fruits (nashi pear), and green apple. A lively acidity enhances the overall balance, bringing freshness, indulgence, and elegance. Slightly sparkling.

*** ALCOHOL: 16%
*** POLISHING RATIO: 60%
*** SMV: ±3
*** ACIDITY: 1.9

*** SERVING:
Chilled (around 8–12°C)

*** FOOD PAIRING:
Enjoy throughout the entire meal.