Kidoizumi shuzo (Japanese sake brewery)
Today, there are about 1260 sake breweries in Japan, of which 41 are in Chiba Prefecture.
Kidoizumi was founded in 1879 (Meiji 12) and dealt in Japanese commodities like soy sauce, miso, salt and fishery besides brewery.Then, they specialized in brewery at the time of the third generation in 1939 (Showa 14).
[Kidoizumi is an old brewery of 1879 founding.]
－Features of Kidoizumi brewery－
◆the brewing method of Kidoizumi Their brewing technique is called Koonyamahai which uses natural yeast and no mashing at high temperature. This unique brewage allows them to produce high quality sake by natural brewing.
◆Kidoizumi is the first brewery which manufactured it using rice malt which has been fermented for a long period of time.
●They began to produce free from salicylic acid sake due to prohibit use of salicylic. In the meantime, they had developed their own sake mash.
By using this sake mash, they were able to manage to sell “Old Kidoizumi nine years old” which was fermented sake for a long time in 1971 (Showa 46).
◆Using natural farming (methods) rice and natural brewed sake production
●Farmer’s strong will to make sake with no artificial additives, agrichemicals and chemical fertilizers, they have begun to produce junmaishu using natural farming (methods) rice since 1967 (Showa42).
◆Kidoizumi’s determined pursuit for the make of tasty and good quality sake
●rich in taste and plenty of body sake.Sake producing like these ways are smooth, mild, and have a good aftertaste. Therefore, sake drinkers can never get tired of the taste.
●Good bottle of sake. A naturally brewed good bottle of sake without any additives takes meticulous care for the sake of customers’ health and food sanitation.
Aspergillus oryzae, lactobacillus and yeast fungus help sake fermented thoroughly.