SAKE/Kidoizumi Shuzo

Fuku 2018

Fuku 2018

 

Kidoizumi specialise in their traditional Hot Yamahai fermentation method. Utilising this method gives their sake greater body, higher acidity and depth of flavour. The Fuku is made from Yamada Nishiki rice, this naturally fermented sake is then aged before being stored in an Akita cedar cask. This time in wood gives the sake more complexity and a fine aromatic experience.

 

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$75 AUD
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PRODUCT

Fuku 2018

PRODUCER

Kidoizumi Shuzo

REGION

Chiba

NOTES

YEAR: 2018

RICE TYPE: Yamada Nishiki

RICE POLISHING: 60%

ALCOHOL: 16%

YEAST STRAIN: Natural

SERVE: Chilled

Classification

Junmai • Pure Rice Sake
Ginjo • Rice polished to 60% or less
Yamahai • Traditional yeast starter method
Muroka • No charcoal filtration
Genshu • Undiluted

STORAGE & Handling

STORAGE: Store Hiire [pasteurised] sake in a cool dark place, trying to avoid direct sunlight. 

HANDLING: Once opened this sake will last well for at least 10 - 12 weeks, ideally in a refrigerator. 

Profile
Fragrance (3/5)
Impact (2/5)
SweeTness (1/5)
Acidity (2/5)
Presence (3/5)
Earthiness (4/5)
Tail (3/5)
Producer Profile

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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