COUNTRY :
Japan
REGION :
Chiba
PRODUCTION :
Hayato Shōji
The Kido Izumi brewery has been around since its creation in 1879. Hayato Shōji is the fifth generation of master brewer and brewery master. He has been pursuing with the traditions by using natural fermentation and old brewing techniques that were developed by his predecessors. This is the only brewery in Japan that uses the hot Yamahai method to start the fermentation. In fact, this technique was developed and introduced by the third master brewer at Kido Izumi back in 1956. They also were one of the first brewery to offer aged sake.

“Yamadanishiki”
Region: Chiba
Rice Variety: Yamadanishiki
Type: junmai, muroka, namagenshu
Polishing Rate: 60%
ABV: 18%
Ingredients: rice, water, kōji
Brewing: yamahai, unfiltered, undiluted, unpasteurized
Serving Temperature: lightly chilled

“Gin Ginga”
Region: Chiba
Rice Variety: Ginginga
Type: junmai, muroka, namagenshu
Polishing Rate: 60%
ABV: 18%
Ingredients: rice, water, kōji
Brewing: hot yamahai, unfiltered, unpasteurized
Serving Temperature: lightly chilled

“Kokin”
Region: Chiba
Rice Variety: Yamadanishiki
Type: long maturing furusake junmai genshu
Polishing Rate: 60%
ABV: 18%
Ingredients: rice, water, kōji
Brewing: blend of three vintages, yamahai slow brew, extremely long finish, undiluted
Serving Temperature: room temperature

“Hanafubuki”
Region: Chiba
Rice Variety: Hanafubuki
Type: junmai, muroka, namagenshu
Polishing Rate: 60%
ABV: 18%
Ingredients: rice, water, kōji
Brewing: high temperature yamahai, unfiltered, undiluted, unpasteurized
Serving Temperature: lightly chilled