Established in 1912, Miyoshino Jozo produces a unique range of sake. The current Toji [Master Brewer] is Teruaki Hashimoto, whose sake-making philosophy is very unique, with a strong emphasis on yeast. As with many of his sake the Mizumoto Kijoshu utilises naturally occurring yeast, resulting in a sake with high acidity. Kijoshu means ‘Noble-Brew Sake’ and has a long history as a technique for making sake. This shows a layered palate with bright acidity, balanced sweetness and a generous finish.