Junmai • Pure Rice Sake
Ginjo • Rice polished to 60% or less
Hot Yamahai • Special yeast starter method
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Rice: Hanafubuki (Organic)
Polish rate: 60%
Kidoizumi specialise in their traditional Hot Yamahai fermentation method. Utilising this method gives their sake greater body, higher acidity and depth of flavour along with a complex spiciness.
Made from organically grown Hanafubuki rice, this naturally fermented sake has a focused and vibrant palate with a drying, elegantly spiced finish.