About Kidoizumi Sake Brewery
Basic Information
Company name: Kidoizumi Sake Brewery Co., Ltd.
Address: 7635-1 Ohara, Isumi City, Chiba Prefecture, Japan
Specialties: Natural brewing using the high-temperature yamahai moto method and long-aged sake
Commitment to Natural Brewing
Kidoizumi is known for its use of the high-temperature yamahai moto brewing method. In this traditional approach, naturally occurring lactic acid bacteria are used while the sake starter, known as shubo or moto, is prepared at a relatively high temperature.
This method allows the brewery to produce sake without relying on added flavoring chemicals or preservatives. The resulting sake is characterized by distinctive aromas, flavors, and acidity, giving Kidoizumi’s products a personality that sets them apart from more conventional sake.
Development of Long-Aged Sake
Kidoizumi began experimenting with long-term sake aging in 1955. These experiments eventually led to the release of the nine-year-aged sake “Old Kidoizumi” in 1971.
The development of aged sake has remained one of the brewery’s defining areas of expertise, demonstrating its willingness to explore possibilities beyond the conventional image of freshly brewed sake.
History of Kidoizumi Sake Brewery
From Its Foundation to the Present
Kidoizumi’s history dates back to 1879, when the first generation of the family began producing sake alongside soy sauce and miso.
In 1932, the second generation devoted the business exclusively to sake brewing. The company was incorporated in 1952, marking another important stage in its development.
A Spirit of Innovation
In 1956, the third-generation brewery owner introduced the high-temperature yamahai moto method. This innovation established a style of natural brewing that did not depend on preservatives.
The technique also opened the way for the brewery to develop distinctive categories of sake, including long-aged sake and richly acidic sake, which have become closely associated with Kidoizumi.
Major Milestones
- 1956: Introduction of the high-temperature yamahai moto brewing method
- 1971: Release of the nine-year-aged sake “Old Kidoizumi”
- 1972: Release of “AFS,” a highly acidic sake made using a single-stage brewing process
- 1977: Beginning of sake production using rice cultivated through natural farming methods
- 2008: Release of the vintage “Tamayura” series
Representative Kidoizumi Sake
Aged Sake
- Kokon: A junmai aged sake with a deep and mature flavor profile
- AFS Old Reserve: A richly acidic aged sake with a distinctive character
Junmai Sake
- Shizenmai: A junmai genshu, or undiluted junmai sake, made with an emphasis on natural brewing
- DEEP GREEN
- BLUISH PURPLE
The lineup includes a variety of distinctive sake designed to showcase the brewery’s approach to diversity and individual character.
Unpasteurized Sake
- Junmai AFS: Available as nama sake and pasteurized genshu
- Shiratama Kaori: Junmai unfiltered nama genshu
The Future of Kidoizumi Sake Brewery
Pursuing Diversity and Individuality
Kidoizumi’s approach to sake brewing is centered on the themes of diversity and individuality. Rather than limiting itself to conventional sake styles, the brewery continues to explore new possibilities in flavor, acidity, aging, and brewing techniques.
One of its best-known creations, AFS, is particularly distinctive for its rich acidity and unusual flavor profile. It can also be enjoyed with food, offering an alternative to the lighter and more delicate styles of sake that are often associated with Japanese cuisine.
Natural Ingredients and Sustainable Brewing
Kidoizumi also places importance on environmentally conscious sake production. The brewery uses rice cultivated through natural farming methods without agricultural chemicals or chemical fertilizers.
This approach reflects its commitment to producing distinctive sake while considering both the environment and the quality of the ingredients used in brewing.
Access
Location
Address: 7635-1 Ohara, Isumi City, Chiba Prefecture, Japan
Telephone: 0470-62-0013
Getting There
Kidoizumi Sake Brewery can be reached from Ohara Station on the JR Sotobo Line. Walking or taking a taxi from the station is a convenient way to reach the brewery.
Discover the Sake Culture of Isumi
Kidoizumi Sake Brewery is a fascinating destination for anyone interested in the history and diversity of Japanese sake. Its long history, natural brewing philosophy, experiments with long-aged sake, and distinctive highly acidic varieties make it different from many traditional sake breweries.
A visit to Kidoizumi provides an opportunity to learn about the craftsmanship behind Japanese sake while discovering the food and cultural traditions of Isumi and the Boso region of Chiba.