KIDOIZUMI SHUZO - CHIBA
Junmai • Pure Rice Sake
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. This same process is used in producing the Shizenmai Sparkling. This is a version of sparkling sake, however in this case the secondary fermentation is in bottle. The Shizenmai has a fruity and fresh-ferment fragrance, a creamy complex and dry palate with a refreshing spritz.
RICE TYPE: Gohyakumangoku
RICE POLISHING: 60%
YEAST STRAIN: Kidoizumi #7
STORAGE: Store Nama [unpasteurised] Sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened the Kidoizumi 'Shizenmai Sparkling' will last well for at least 3 - 4 weeks, ideally in a refrigerator. The gas in the bottle will keep for up to a week, depending on the number of times opened. Once the gas has gone this Sake still shows wonderful complexity as a 'still' drink.
*Please note that this bottle is under pressure and requires a few minutes to open. Simply twist gently to allow a small amount of gas to escape, then close the cap again. Allow to stand fro 10-20 seconds and repeat. Continue this process until the build up of gas has dissipated and removing the cap is possible without overflowing.