Classification
Junmai • Pure Rice Sake
Hot Yamahai • Traditional yeast starter method
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Specifications
Rice: Fusanomai
Yeast: natural
Alcohol: 13%
Polish rate: 65%
Format: 500ml
Kidoizumi specialise in their traditional Hot Yamahai fermentation method using natural yeast. The technique gives their sakes vibrant acidity and depth of flavour, making them delicious when young and suitable for aging for decades.
This is that Hot Yamahai starter mash, juicy and tart with huge body, that Kidoizumi uses in all its ferments.