Miyoshino Jozo

Showing 1 - 4 of 4 items

<p style="text-align: justify;">A fascinating sake, by its method and its unique aromatic profile. Lively, fresh, fruity and complex. A strong impact, with a present and deep umami, powerful flavors. A sake to be discovered absolutely. <br /><br /><strong>Vivid and deep at the same time, a unique sake. </strong><br /><br /><span style="color: #9b9b9b;">花巴 水もと純米酒 美吉野醸造(奈良県)</span><br /><span style="color: #9b9b9b;">72cl - alc. 17% vol.</span></p>

36,00 €

<p style="text-align: justify;">A Yamahaï sake made with natural yeasts, without addition by the brewer. It is produced in the heart of winter, when the temperatures are coldest, the ideal conditions to obtain the best lactic acid concentrations in the yamahaï method, and thus protect the moromi, the fermentation.<br /><br /><strong>Lively and deep at the same time, a unique sake</strong><br /><br /><span style="color: #9b9b9b;">花巴 山廃純米 美吉野醸造(奈良県)<br />72cl - alc. 16% vol.</span></p>

34,00 €

<p style="text-align: justify;">Nature × Nature is a very original sake, fermented only with natural yeasts, without addition of any other yeasts. Brewing with natural microorganisms requires more time and complicity, but gives to the final product a rich and complex character! <br /><br /><span style="color: #9b9b9b;">花巴 ナチュールxナチュール 美吉野醸造(奈良県)</span><br /><span style="color: #9b9b9b;">50cl - alc. 14% vol.</span></p>

38,00 €

<p style="text-align: justify;"><strong>Discover Miyoshino Jozo Brewery in Nara</strong>. One of the few breweries to use the "bodaïmoto" technique for the production of sake, a technique that naturally increases the lactic acid concentration and thus preserves fermentations. <br /><br /><strong>2 SAKES, 72 and 50cl - MIYOSHINO JOZO</strong> <br />Hanatomoe Mizumoto - Nature x Nature</p>

76,00 €
Showing 1 - 4 of 4 items