Region: Chiba
Rice Variety: Yamadanishiki
Type: long maturing furusake junmai genshu
Polishing Rate: 60%
ABV: 18%
This is the only brewery in Japan that uses the hot Yamahai method to start the fermentation. In fact, this technique was developed and introduced by the third master brewer at Kido Izumi back in 1956. They also were one of the first brewery to offer aged sake.
