Miyoshino Jozo is a Japanese sake producer with a rich history dating back to the 1600s. Located in the Nara prefecture, Miyoshino Jozo is known for its high-quality sake made from locally grown rice and pure spring water from the nearby mountains. The production process at Miyoshino Jozo is steeped in tradition and craftsmanship. The rice is carefully polished to remove the outer layers, leaving only the starchy core. This core is then washed and soaked in water before being steamed. The steamed rice is then mixed with koji, a type of mold that breaks down the starches into sugars, and yeast. This mixture is left to ferment for several weeks, during which time the temperature and humidity are carefully controlled to ensure the best possible flavor. Miyoshino Jozo produces a range of sake styles, from light and fruity to rich and complex. Their flagship sake, Miyoshino Jozo Junmai Daiginjo, is made from the finest Yamada Nishiki rice and is known for its delicate floral aroma and smooth, clean finish. Other popular sakes from Miyoshino Jozo include their Junmai Ginjo, which has a fruity aroma and a slightly sweet taste, and their Nigori, a cloudy sake with a creamy texture and a hint of sweetness. Miyoshino Jozo is committed to sustainability and uses only locally sourced ingredients and eco-friendly production methods. They also offer tours of their brewery, where visitors can learn about the history and production of sake and sample some of their delicious sakes. Overall, Miyoshino Jozo is a top producer of high-quality sake with a long history and a commitment to tradition and sustainability. Their sakes are sure to impress even the most discerning sake connoisseur.
