Hashimoto-san says I want to make nihonshi (sake) that brings out the umami of the rice and at the same time is high in aciditythese features make it core compatible with food. The rice is local, and the yeast and lacto bacillus are native to my kura (brewery). So what you taste is a reflection of the local landscape and climate: Hanatomoes own. It cannot be made anywhere else! words from The Floating World

Hanatomoe “Mizumoto”

Junmai Muroka Nama Genshu Bodaimoto (mizumoto)/ Miyoshino Jozo,Nara

The experience:This sake has sweetness, sourness, umami AND fruit. It has it all. Try it at all temperatures, especially room temp.

Process:BodaimotoABV: 16%

Ingredients: 70% polishedgin no sato rice

Storage:keep in a cool, dark place