BREWERY | LOCATION

KIDOIZUMI SHUZO | CHIBA

CLASSIFICATION

Junmai • Pure Rice Sake

Ginjo • Rice polished to 60% or less

Yamahai • Traditional yeast starter method

Muroka • No charcoal filtration

Genshu • Undiluted

Kidoizumi specialise in their traditional Hot Yamahai fermentation method. Utilising this method gives their sake greater body, higher acidity and depth of flavour. The Fuku is made from Yamada Nishiki rice, this naturally fermented sake is then aged before being stored in an Akita cedar cask. This time in wood gives the sake more complexity and a fine aromatic experience.

YEAR: 2018

RICE TYPE: Yamada Nishiki

RICE POLISHING: 60%

ALCOHOL: 16%

YEAST STRAIN: Natural

SERVE: Chilled, room temperature or gently warmed.

SIZE: 720ml