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Lento Kokuto Shochu
took over her family brewery in 1989 after her father fell ill
This is that
and mugi koji (barley koji)
refreshing and undoubtedly unique
Miyoshino Jozo "Hanatomoe Mizumoto" [720ml] jotojoyofsake Lento Kokuto ShochuHashimoto san says I want to make nihonshi (sake) that brings out the umami of the rice and at the same time is high in aciditythese features make it core compatible with food. The rice is local, and the yeast and lacto bacillus are native to my kura (brewery). So what you taste is a reflection of the local landscape and climate: Hanatomoes own. It cannot be made anywhere else! words from The Floating World Hanatomoe "Mizumoto" Junmai Muroka Nama
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