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%
Kidoizumi specialise in their traditional Hot Yamahai fermentation method. Utilising this method gives their Sake greater body and depth of flavour along with a complex spiciness most evident in the Hakugyokuko.
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.