Miyoshino Jozo Hanatomoe Umeshu (720ml)

Miyoshino Jozo was established in 1912.
The current Toji [Master Brewer] at Miyoshino Jozo is Teruaki Hashimoto, who returned to the Kura after studying sake Brewing at Tokyo Nodai, Japan's foremost academic ins ti tut ion of brewing studies. He started working in 2006 and became Toji in 2009. Hashimoto-san focuses on yeast which he believes is the best representation of the local environment and the acids emitted by the yeast make the resultant sake very unique. The Hanatomoe Umeshu is made with a very high percentage of ume fruit. This gives this Umeshu an intense ume flavour which is nicely balanced with a touch of sugar.