Miyoshino Brewery / Hanatomo

Aiming for "sake brewing that releases acidity", by staying close to the climate of Yoshino, we are producing sake with a good balance of both acidity and umami.
In addition, rice from Nara Prefecture and well water from the underground water of the Yoshino Omine mountain range are used in the wooden barrel preparation using Yoshino cedar.

For this reason, while it is a powerful sake with a strong acidity, it also has a gentle mouthfeel wrapped in the scent of Yoshino cedar.