Kidoizumi specialise in their traditional Hot Yamahai fermentation method. Utilising this method gives their sake greater body, higher acidity and depth of flavour along with a complex spiciness. Made from organically grown Hanafubuki rice this naturally fermented sake has a focused and vibrant palate with a drying, elegantly spiced finish. - BMS
HANDLING: Once opened the Kidoizumi 'Hakugyokuko' will last well for at least 6 - 8 weeks, ideally in a refrigerator.