Established in 1912 in Yoshino, Nara Prefecture, at the foot of Mount Yoshino in the Kii Peninsula, Miyoshino Jozo brews Hanatomoe entirely without added yeast, relying instead on the medieval bodaimoto method and ambient fermentation to produce sake of high acidity and wild complexity. Since 2017 the brewery has operated with natural yeast only, using certified organic rice from contract growers and wooden kioke vats that allow the cedar to contribute texture and depth to the sake.
