千葉県·日本酒
Kidoizumi
As you tilt the cup, a robust umami and a crisp, clear acidity dance on your tongue. Despite its richness, the finish is sharp, with the flavor profile changing with every sip—Kidoizumi of Isumi is a local sake wrapped in a truly unique personality. Founded in 1879. Their hallmark is the original 'High-Temperature Yamahai' brewing method developed by the third generation. By preparing the sake starter (shubo) at a higher temperature of 55°C using natural lactic acid bacteria, they suppress harmful bacteria and allow koji mold and yeast to thrive freely. This process gives birth to a distinctive character with deep flavor and a clean finish. Whether served chilled or warm, its depth remains unchanged. It is a robust brew from a brewery that upholds the motto of producing 'Delicious and Good Sake'.
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