Kidoizumi Shuzo

Kidoizumi Shuzō was founded in 1879, and 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 lacto bactylus 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.