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, 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.

YEAR: 2022

RICE TYPE: Hanafubuki (Organic)

RICE POLISHING: 60%

ALCOHOL: 18.7%

YEAST STRAIN: Natural

SERVE: Chilled

SIZE: 720ml & 1800ml