Taru Maru refers to the traditional technique where cedar planks are formed by hand to make the side boards for the taru. Miyoshino Jozo is dedicated to supporting the local agriculture and expressing the terroir of Nara through their
sake. Their sake is free of added yeasts, depending instead on the atmosphere to ferment their brew; and their rice is contract-grown in Nara to revitalize small, abandoned towns. To close the loop, they ferment and age Taru Maru in barrels made with wood from the Yoshino Forest.
Get an oxidized scent on the nose, reminiscent of sherry, with a peppery, creamy front end and dry ending. Enjoy warm with bagna cauda or sunomono.
- Brewed in Nara, Japan by Miyoshino Jozo
- Taru Maru Junmai
- Seimaibuai (rice kernel remaining): 70% Yamadanishiki, Gohyakumangoku, or Gin No Sato
- ABV 17-19% / SMV: +5 / Acidity: +3
- 24 fl oz (720 ml)