Kidoizumi
Kidoizumi
AboutKidoizumi
Kidoizumi has brewed sake in Isumi, Chiba Prefecture, since 1879. Its name joins the family house name, Kido, with the character for a spring or fountain. In 1956, the third master brewer introduced a high-temperature yamahai starter using living lactic-acid bacteria.
The brewery released a mature sake in 1965 and continues to keep bottles aged for decades. In 1967 it began using rice grown without pesticides or chemical fertilizers for its naturally brewed label. Its AFS sakes use a one-stage mash and have a pronounced acidity.
Kidoizumi 2018 Afruge No. 1 Junmai Sake 500 mL
Japanese Sake
Bright acidity gives this junmai sake a vivid, vinous shape, while a single-stage fermentation builds concentration and character. Six months in a used red-wine barrel introduce red fruit and gentle oak, followed by a further eighteen months of maturation for added depth. The palate feels layered and savoury, moving from tangy freshness toward a rounder close shaped by mature fruit and soft oak tones.
Kidoizumi 2018 Afruge No. 2 Junmai Sake 500 mL
Japanese Sake
Bright acidity gives this sake a vivid, vinous profile, while extended maturation brings breadth and quiet complexity. Time in a used white-wine barrel adds a measured oak influence without overwhelming the rice character. The palate feels layered and composed, moving from tangy freshness toward a rounder, more mature impression. The finish is persistent and neatly balanced, with acidity and barrel character held in careful proportion.