KIDOIZUMI SHUZO

CHIBA

Most of Chiba prefecture lies on the hilly Boso Peninsula, a rice farming region, the East coast of which is known as the Ninety-Nine League Plain, an especially productive area.  The Kuroshio Current [or Black Tide] flows around Chiba’s shores, which keeps it relatively warmer in winter and cooler in summer than neighbouring Tokyo. 

Kidoizumi was founded in 1879 and is the only brewery in Japan that uses the Hot-Yamahai method.  Traditionally Yamahai is thought to be suitable only for cold places, as during the time it takes the natural ‘lactobacillus’ to create enough lactic acid, the Moto [starter] may have already been invaded by harmful bacteria, but cold conditions help reduce the danger of contamination. However, Kidoizumi developed a method where large amounts of ‘lactobacillus’ cultivated on the premises are added to a starter kept at a high temperature of 55°c. The result is a unique full bodied, multi-layered taste. Their Namazake [unpasteurised sake] has a unique combination of acidity and sweetness, and very few breweries can match their experience with Koshu [aged Sake].