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Hakugyokuko
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Description |
Unpastureized and Undiluted. Slow brew using the hot Yamahai method unique to this brewery.
Kidoizumi Shuzō was founded in 1879 and is the only brewery in Japan that uses the hot Yamahai method which is normally only implemented in cold places. Kidoizumi Shuzo developed a unique method where large amounts of cultivated lacto bactylus are added to a starter kept at very high temperature. This brewery also started producing large amounts of aged sake (koshu). and is a leader has in maturing sake. As they began the process about 50 years ago, today they are able to produce a steady supply of very old sake, as well as create aged Koshu blends. |
Tasting Notes |
A complex full-bodied sake, very robust and layered flavors. Combines beautifully with vegetable, fish and meat dishes. Store in refrigeration. Drink any temperature.
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