Hakugyokko is a Muroka Nama Genshu [no charcoal filtration, unpasteurized and undiluted] made using the traditional Hot Yamahai fermentation method. It has a ripe fruit-driven nose an a deep-layered complex taste. Honeydew melon and lychee on the palate which ﬁnishes with a robust dryness.
Most of the 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 [black salt] Current ﬂows around Chiba’s shores, which keeps it relatively warmer in winter and cooler in summer than neighboring Tokyo. Kidoizumi was founded in 1897 and is the only brewery in Japan that uses the Hot-Yamahai method. Traditionally Yamahai is thought to be suitable only for cold places, as during the time it takes the natural ‘lactobacillus’ to create enough lactic acid, the Moto [starter] may have already been invaded by harmful bacteria. Cold conditions reduce the danger of contamination.
However, Kidoizumi developed a method where large amounts of ‘lactobacillus’ cultivated on the premises are added to a starter kept at very high temperature. The result is a unique full bodied, multi-layered taste. Their Nama [unpasteurized Sake] has a unique combination of acidity and sweetness, and very few breweries can match their experience with Koshu [aged Sake]
Kidoizumi are proud to use locally grown rice that meets their standards of “natural”––rice grown without chemical fertilizers. They were one of the first pioneers for the “organic” movement in Japan, even having to buy quality rice on the “black market” during the decades when the government controlled all rice sales and production methods. We like their rebellious spirit, and are glad they applied it to sake making!
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