Kidoizumi Shuzo have been brewing Sake since 1879 and the current Kuramoto (Brewery Owner) and Toji (Master Brewer) is Hayato Shoji. Shoji-san is the 5th generation to own and operate the brewery and has continued the tradition of the brewery in modern times. The focus at Kidoizumi is on traditional techniques, natural fermentation and ageing of Sake. They were one of the first breweries in Japan to offer Koshu (aged Sake) commercially in the 1960’s. They have a collection of aged products going back over the last 50 years with the oldest product being from 1967. All of the Sake at Kidoizumi are made using the Hot-Yamahai method which involves creating the starter (Yamahai traditional starter of simply placing the ingredients together and allowing the yeast activity to kick-off on its own) in very warm conditions. They have a long history of using this style of starter beginning in 1956 and are the only brewery in Japan to utilise the technique.

⁠Most of Chiba prefecture lies on the hilly Boso Peninsula, a rice farming region, the East coast of which is known as the Ninety-Nine League Plain, an especially productive area.  The Kuroshio Current [or Black Tide] flows around Chiba’s shores, which keeps it relatively warmer in winter and cooler in summer than neighbouring Tokyo.

The brand name ‘Shizenmai’ means natural rice and is the perfect name for sake made from 100% naturally raised agriculture rice, free from pesticides and chemical fertilizers.

An off dry sparkling sake with nashi pear, steamed rice flavours finishing with a tart lime spirits punctuating and finished with white mushroom and anise touches.

Usu-nigori, slightly cloudy from retained sakes lees and made with a secondary bottle fermentation and needs to be all times refrigerated.