Kidoizumi Shuzo - Hakugyokuko

Classification: Junmai Muroka Nama Genshu Yamahai
Rice: Yamada Nishiki (Organic)
Yeast: Natural
Alcohol: 18.5%
Polish rate: 60%

Taste:
Vibrant acidity and complex palate makes this sake suitable for aging, yet also amazing when young. Juicy, fruity, rich and multi-dimensional. Layers and layers.

Kidoizumi specialise in their traditional Hot Yamahai fermentation method. Utilising this method gives their sake greater body and depth of flavour along with a complex spiciness most evident in the Hakugyokuko.