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and vigorous fermentation begins without the addition of yeast
with one particular narrow strip of land having the purest water in the region
The Hanatomoe Splash is made with a blend of rice polished to 50% and fermented utilising naturally occuring yeast in the brewery
complex and vibrant character
This sake is unique for its use of white Koji-kin (starch breaking mould)
Shizenmai Sparkling 2025 new arrivals and vigorous fermentation begins withoutKidoizumi 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. This same process is used in producing the Shizenmai Sparkling. This is a version of sparkling Sake, however in this case the secondary fermentation is in bottle. The Shizenmai has a fruity and fresh ferment fragrance, a creamy complex and dry palate with a refreshing spritz.
