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The Tōji (Master Brewer) at Kirei is Masahiro Nishigaki
It has a fresh
The Kobo #7 is made from Yamada Nishiki rice grown organically by the brewery
and are so soft that they can be easily crushed by hand
Established in 1868
Natural Selection 2024 Bottle Size:720ml The Tōji (Master Brewer) atMiyoshino Jozo was established in 1912. The current Toji [Master Brewer] at Miyoshino Jozo is Teruaki Hashimoto, who returned to the Kura after studying sake Brewing at Tokyo Nodai, Japans foremost academic institution of brewing studies. He started working in 2006 and became Toji in 2009. Hashimoto san focuses on yeast which he believes is the best representation of the local environment and the acids emitted by the yeast make the resultant sake very
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