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The varietals are spontaneously fermented separately then aged in a combination of French and American oak for 6 months
by encouraging these native yeasts to reproduce
very dry and almost smokey on the finish
as this is most likely the closest beverage to the original Kina Lillet on the market today
Now being run by his children Cristiana and Antonio
Miyoshino Jozo Hanatomoe Usunigori Sake Zweigelt The varietals are spontaneously fermentedFourth 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
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