Hanatomoe Junmai Muroka Nama Genshu Mizumoto (2026)
Psychedelic notes of juicy, melty persimmon, apricot, and melon, fresh ricotta cheese, nattou, bright daikon radish and grapefruit, and a lovely, rich body that adores parmesan and bitter green vegetables.
The name "Mizumoto" refers to the pre-modern brewing method (invented ~1000 years ago by Buddhist brewing monks) which begins with a naturally sour water from raw rice, water, and lactic acid bacteria in the air. This method is particularly well suited to the damp, humid conditions in Nara, where the method originated.
This is not as "woah! crazy!" as Daigo no Shizuku, not as crazy-cheesecake-from-outer-space as Regal Hawk, but it is profoundly drinkable and well balanced. In fact, Hanatomoe Mizumoto is a regular in my home fridge. It is truly uncanny how well it pairs with equally strong flavors.
Specifications
Region: Kansai
Type: Junmai
Style: Namazake, Bodaimoto
Rice: Local blend (varies based on condition, intuition, etc. A blend typically dominated by Gin-no-Sato, easy to grow in humid conditions and less susceptible to collapse.)
Rice-Polishing Ratio: 70% (+/-)
ABV: 17%
Yeast: Ambient
Size: 720ml