Organic Champagne Japonaise
All the way natural sparkling sake. Made with organic rice and the gas originates in a natural way, namely by straining the brew roughly so some of the brewing mass is still on the bottle. This is also why sparkling pure sake is always cloudy sake. Unpasteurised, unfiltered, and undiluted to retain all the life, taste and aroma. Dry and refreshing, real Champagne Japonaise. Open with care, bit by bit, to avoid spillage. Store in refrigeration and drink cold.
almost all warm dishes.
Kidoizumi Shuzō - founded in 1879 - is the only brewery in Japan that uses the hot yamahai method. Yamahai is thought to be suitable only for cold places, but the brewery developed a method where large amounts of lacto bactylus 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 also a pioneer in producing aged sake (koshu). Having started some sixty years ago with aging a large quantity of sake annually, it is one of the few breweries that has ample experience in maturing sake, can provide a steady supply of very old sake, and even has the luxury of being able to make blends.