Junmai • Pure Rice Sake
Ginjo • Rice polished to 60% or less
Yamahai • Traditional yeast starter method
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Rice: Yamada Nishiki
Polish rate: 60%
What you can expect:
Vibrant acidity and complex palate makes this sake suitable for aging, yet also amazing when young. Juicy, fruity, rich and multi-dimensional. Layers and layers.
About Kidoizumi Shuzo | Ohara, Chiba Prefecture
Kidoizumi Shuzo has been brewing Sake since 1879 and the current Kuramoto (Brewery Owner) and Toji (Master Brewer) is Hayato Shoji. Shoji-san is the 5th generation to own and operate the brewery and runs the brewery with only 5 other people.
Back in 1956, Shoji-san's grandfather found that the most sought-after sakes during the Edo period (1603-1868) were aged, and that post-war brews were full of preservatives and lacked character. Determined to bring back these delicious brews, he designed the brewery to focus on traditional techniques, natural fermentation and ageing of Sake. They became one of the first breweries in Japan to offer Koshu (aged Sake) commercially in the 1960s.
All of the Sake at Kidoizumi are made using the Hot-Yamahai method which involves creating the starter (Yamahai traditional starter of simply placing the ingredients together and allowing the yeast activity to kick-off on its own) in very warm conditions. They have a long history of using this style of starter and are the only brewery in Japan to utilise the technique.