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

Nama • Unpasteurised

Genshu • Undiluted

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. Hakugyokuko has a ripe fruit-driven nose an a deep-layered complex taste. Honeydew melon, lychee and spice on the palate which gives sweetness followed by refreshing, lingering acidity and robust dryness.

YEAR: 2021

RICE TYPE: Hanafubuki

RICE POLISHING: 60%

ALCOHOL: 18.8%

YEAST STRAIN: Natural

SERVE: Chilled

SIZE: 720ml & 1800ml