KIDOIZUMI SHUZO - CHIBA
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.
RICE TYPE: Yamada Nishiki
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 'Hakugyokuko' will last well for at least 6 - 8 weeks, ideally in a refrigerator.