Kidoizumi Shuzō
Kidoizumi Shuzo 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 because a low temperature reduces 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 body, multi-layered taste. The brewery is pioneer in producing aged sake and very few breweries can match their experience in maturing sake.