Hanatomoe Mizumoto Junmai sake
花巴 水もと 純米酒Hanatomoe — Miyoshino Jozo, Nara
A flavor made possible by brewing in an age when fermentation and brewing are no longer separate
Specifications
- Type
- Junmai Shu
- Rice
- Not disclosed
- Rice polishing ratio
- 70%
- Yeast
- Unknown
- Alcohol
- 16%
- Sake meter value
- -12–-10
- Acidity
- 3.5
Flavor profile Jun-shu
Jun-shu — rich and umami-driven
The description cites a rich, cheese-like umami and firm structure from mizumoto brewing with little fruitiness, supported by acidity 3.5 and SMV -12 to -10. This points to restrained aroma, full body, and a sweet-leaning impression softened by the acidity.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Mizumoto (water-starter method), a traditional technique said to have been developed by a monk in the Muromachi period, involves soaking raw rice in water to cultivate lactic acid bacteria. This sake is brewed using that method. Compared with namazake, it is smoother and more mellow, with a calm character and less fruity expression. Brewed with the mizumoto method, it has a rich umami reminiscent of dairy products such as cheese, and a style with a firm, well-defined structure. Hanatomoe was created with the concept of brewing sake in close partnership with local industries in Yoshino. We invite you to try it.
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