2019 Kidoizumi Shuzō Hakugyokuko10807
Kidoizumi Shuzō have been brewing since 1879 with a focus on traditional techniques, natural fermentation and the ageing of sake. They specialise in the Hot-Yamahai method, using a traditional starter by simply placing the ingredients together and allowing for spontaneous fermentation in very warm conditions. Developed by Hayato's grandfather in the 1950s, Kidoizumi is the only brewer in Japan to use this technique. The hot-yamahai method is clearly evident here in the depth and complexity it provides. Generous, ripe and fruit-driven, it exhibits honeydew, lychee and spice with a vibrant, refreshing acidity, finishing dry and long. Unfiltered, unpasteurised, undiluted. Serve chilled.
Varietal: Junmai, Ginjō, Yamahai, Muroka, Nama, Genshu.
Region: Ciba, JP.