This bottle is a Sake Gumi Selection. It was featured in "Mizumoto" August 2024

Hanatomoe used to obtain their moto from Shoryakuji (and made a bodaimoto), but now make their own soyashi-mizu on site for this mizumoto sake. Their commitment to making sake in a natural style is apparent based on the fact that they use a local strain of rice and ambient yeast for the starter.

We get notes of raisins, figs, sour currants, and orange peel after admiring its golden hue. The juicy acidity make this a sake worth introducing to wine lovers. We love having tart this sake chilled in a white wine glass in the backyard with Greek author Diane Kochilas’ Toasted Orzo With Carrots, Raisins, and Pine Nuts recipe.