Kidoizumi Shuzo - Hanafubuki Shizenmai

Classification 

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

Specifications

Rice: Hanafubuki (Organic)
Yeast: Natural
Alcohol: 18%
Polish rate: 60%
Format: 720ml, 1800ml 

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.