PRODUCER PROFILE: Kidoizumi Shuzo

KIDOIZUMI SHUZO | CHIBA | JAPAN

There are few producers of sake in Japan so dedicated to naturally brewed sake as Kidoizumi Shuzo. Consistently one of the most sought-after producers, their products can be found in some of the finest dining and drinking establishments in Japan and around the world.

Kidoizumi Shuzo have 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 has continued the tradition of the brewery in modern times. The focus at Kidoizumi is on traditional techniques, natural fermentation and ageing of sake. They were one of the first breweries in Japan to offer Koshu (aged sake) commercially in the 1960’s. They have a collection of aged products going back over the last 50 years with the oldest product being from 1967. 

All of the sake at Kidoizumi are made using the ‘Ko-on Yamahai’ or ‘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) but in very warm conditions. They have a long history of using this style of starter beginning in 1956 and are the only brewery in Japan to utilise this technique.

We have been lucky to work with Kidoizumi Shuzo since the beginning of Black Market Sake in 2010 and their products have been on every shipment we’ve ever brought to Australia. 

We love working with such fine expressions of sake, so why not experience them for yourself :-)

PRODUCT: Kidoizumi Shuzo 'AFS'

AFS

A$59.00

Kidoizumi Shuzo have 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 has continued the tradition of the brewery in modern times. The focus at Kidoizumi is on traditional techniques, natural fermentation and ageing of Sake. They were one of the first breweries in Japan to offer Koshu (aged Sake) commercially in the 1960’s. They have a collection of aged products for the last 50 years with the oldest product being from 1967. 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 which the started using in 1956 and are the only brewery in Japan to utilise the technique.

The letters AFS represent an abbreviation of Adachi, Furukawa & Shoji who were the three families involved in the brewery in post-war Japan. At this time they decided to create the AFS brand to showcase the older more traditional style of Sake - more acidic, tangy and earthy. The technique involves using what is called Ichi-dan Shikomi or one stage fermentation (most Sake is made in three stages). The other important technique used is the Hot-Yamahai method the Kidoizumi developed. The result with AFS is a unique, full-bodied, multi-layered taste with a much higher tart acidity, green apple aroma and a delicate sweetness.