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Chrome-bevel sheet on grid paper — specs and return notes filed under the bay.
30 months in Slavonian oak tonneaux and 10 months in the bottle before release
A licorice snap resides in a plush sweet bed
with Francoise-Josephine building a winery at Yquem in 1826 (a real rarity for the time)
one of only a few such breweries in all of Japan
Organic/Biodynamic The estate name
Miyoshino Jozo Hanatomoe Usunigori Sake Liqueur 30 months in Slavonian oakFourth 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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