Kidoizumi Shuzo
Kidoizumi Shuzo have been brewing Sake since 1879 and the current Kuramoto (Brewery Owner) and Toji (Master Brewer) is Hayato Shoji. Shoji-san is the 5th generation to own and operate the brewery and has continued the tradition of the brewery in modern times.
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SPECIALITY
SAKE
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REGION
CHIBA
The focus at Kidoizumi is on traditional techniques, natural fermentation and ageing of sake. Kidoizumi insist on brewing sake that is completely free from additives, pesticides and chemical fertilisers. They were one of the first breweries in Japan to offer Koshu (aged sake) commercially in the 1960’s. They have a collection of aged products going back over the last 50+ years with the oldest product being from 1967.
In the mid-50's the then 3rd generation of Kidoizumi made the decision to switch to an incredibly unique fermentation method. All of the sake at Kidoizumi are made using their unique Hot-Yamahai method which involves creating the starter (Yamahai traditional starter of simply placing the ingredients together and allowing the yeast activity to kick-off on its own) in very warm conditions. They are the only brewery in Japan to work with this method.
Black Market Sake has been working with Kidoizumi Shuzo since our very first shipment to Australia in 2010 and we are priviliged to continue to work with them today.
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.
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