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and Cabernet Sauvignon
contracted to local farmers committed to �bio-dynamic� (junkan) farming practices
Super thick and rich
Very drinky
All stainless steel
Miyoshino Jozo Hanatomoe Usunigori Sake Staff Favorites and Cabernet SauvignonFourth generation kuramoto Hashimoto Teruaki became the tji at Miyoshino Jz in 2008, and has since turned it into one of Japans most innovative and creative breweries. Hashimoto sees sake brewing as part of the local agriculture, working closely with nearby farmers and adjusting his sake to the rice they grow, not the other way around, as it is in most breweries. Brewing methods are very creative and rely entirely on natural yeast, with an ethos of
