Kidoizumi Koshu Junmai "Kokin" (1990)
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Kidoizumi Shuzo, est. 1879; 木戸泉酒造
Location: Chiba, Japan
Rice: Yamada Nishiki (functionally organic- no pesticide or artificial fertilizers in their rice since 1967)
Polishing: 60% (appx)
House variant of #7 yeast (before the brewery began ambient fermentations)
ABV: 18%
Blend of 3 vintages of their Hakugyokko namazake, the youngest of which is from 1991.
Kidoizumi Shuzō - founded in 1879 - is the only brewery in Japan that uses the hot yamahai method. Yamahai is thought to be suitable only for cold places, but the brewery developed a method where large amounts of lactobacillus, cultivated on the premises, are added to a starter kept at very high temperature. The result is a unique full-body multi-layered taste. The brewery is also a pioneer in producing aged sake (koshu). Having started some fifty years ago with aging a large quantity of sake annually, it is one of the few breweries that has ample experience in maturing sake, can provide a steady supply of very old sake, and even has the luxury of being able to make blends.
