Kidoizumi Shuzo
Afruge No.1 2018
Afruge No.1 2018
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以紅酒酒桶配合自家酵母，花兩年以上熟成的清酒。
開蓋時會傳來木桶的香氣，入口時會感受到高溫山廢的酸甜味及紅酒的
苦澀味，兩者調和融洽。整體而言紅酒的特性比清酒的特性要高，是為
表現杜氏功力的珍品。
A sake aged for over two years in red wine barrels using the brewery’s own yeast.
Upon opening, it releases the aroma of the wooden cask, while on the palate, the sweet–tart notes of the high-temperature Yamahai method blend harmoniously with the bitterness of red wine.
Overall, the wine-like characteristics stand out more than those of sake, making this a rare creation that showcases the brewer’s exceptional skill.
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About Sake Sommelier Association
ince its founding in 1879, the brewery has continued making sake in Ōhara, Isumi City, Chiba Prefecture. The third-generation brewmaster developed the high-temperature Yamahai method, which uses natural live lactic acid bacteria to prepare the yeast starter at elevated temperatures. This allows the microbes to ferment freely, producing sake with both depth of flavour and a clean finish.
The current fifth-generation brewmaster, Mr Hayato Shōji, graduated from Tokyo University of Agriculture, joined Kidoizumi Shuzo, and became toji (head brewer) in 2013. He carries on the commitment to natural brewing, striving to create “truly delicious sake.”