Kidoizumi specialises in their traditional Hot Yamahai fermentation method. Utilising this method gives their sake greater body and depth of flavour along with a complex spiciness most evident in the Hakugyokukō. Hakugyokukō has a ripe fruit-driven nose and a deep-layered complex taste. Honeydew melon, lychee and spice on the palate which gives sweetness followed by refreshing, lingering acidity and robust dryness.
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