Hakugyokuko

Hakugyokuko both.jpg
Hakugyokuko both.jpg

Hakugyokuko

from 79.00

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 Hakugyokukō. Hakugyokukō 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: 2016 [720ml]   2012 [1800ml]

RICE TYPE: Yamada Nishiki

RICE POLISHING: 60%

ALCOHOL: 18%

YEAST STRAIN: Kidoizumi #7

SERVE: Chilled

 

SIZE: 720ml & 1800ml

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STORAGE: Store Nama [unpasteurised] Sake in a cool dark place, trying to avoid direct sunlight. 

HANDLING: Once opened the Kidoizumi 'Hakugyokuko' will last well for at least 6 - 8 weeks, ideally in a refrigerator.