Type
Miyoshino Jozo · Nara
Hanatomoe JMNG Mizumoto Kijoshu "Nature x Nature" (500ml)
$49.00
No sales tax — Oregon
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.)
Prefecture
Nara
Flavor profileEach scale is our tasting-room read on where this bottle sits between two extremes — dry to sweet, light to full-bodied, soft to acidic, and subtle to aromatic. These are subjective, however, and will shift with food, serveware & temp.
DrySweetPerceptibly sweet: very juicy, with a sweetness that lingers on the finish. Often balanced by more acidity. Sake in this category can pair nicely with desserts & sweeter foods, like BBQ sauce. No one will read "4" as dry, but many won't consider it especially sweet, either.
LightFullVery full: big, dense and viscous, layered and very complex, and/or lots of sweetness, alcohol, umami & age (or all the above). Like a strong cocktail, you'll sip a 5 more slowly.
SoftAcidicVery acidic: sharp and tangy. Might be sparkling, contain citrus, have a high koji content, or utilize natural brewing methods that produce lots of lactic or acetic acid.
SubtleAromaticModerate aroma: noticeable from the glass. Most often, moderate intensity aromas are either ginjo-ka (fruit, florals) or koshu-ka (nuts, mushroom, brown sugar).
Pairs with
Pair it as you would a medium dry Savennieres or Tokaji aszu-- perhaps with a cheese plate?-- or sip on its own.
An intensely rich, acid-driven, juicy, complex umami number that belongs in the cellar with the very best sauternes.
Pronounced notes of ultra-ripe and juicy persimmon, green melon, honeysuckle, white mushroom, pear butter, cardamom, cannoli filling, and Chanel No. 5 on a beautifully balanced base of sweetness and acidity.
Kijoshu is a style of sake defined by an extra brewing step, which leads to a higher flavor and sugar content. With kijoshu, after the usual 3 additions of water, rice and koji to the fermenting mash, an optional fourth addition is made, in which finished sake replaces the usual water. This boosts the alcohol, flavor, and sugar concentration, and the mash is pressed while it's still dense, acidic, sweet, and moderately alcoholic.
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.
(note: Photo may not reflect the current vintage. As of this writing, we are selling the 2026.01 bottling.)
Your case:
$30 flat-rate case shipping (up to 12 bottles) — the more you add, the less per bottle. Per federal requirements, an adult (21+) with photo ID must be present to receive the delivery.
Sake Club members: $20 shipping (up to 12 bottles) with your club bottles About the clubs
Specifications
Region: Kansai
Type: Junmai
Style: Kijoshu, Namazake
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: 13%
Yeast: Ambient
Size: 500ml
Shipping
Available nationwide to states and counties that permit alcohol. No sales tax (Oregon). Flat-rate case shipping; in-store pickup available.
Pick up in person
Shop open Tu–Sun. Order online and pick up at the shop — 107 SE Washington St. #121, Portland, Oregon.
