Kidoizumi Shuzo
Afruge No.2 2018
Afruge No.2 2018
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以白酒酒桶配合自家酵母，花兩年以上熟成的清酒。
淡黃色類似白酒的色調，配以有份量的酸甜味，以舒服的苦澀味作結。
以清酒的原料及工藝呈現出白酒的質感。
A sake aged for over two years in white wine barrels using the brewery’s own yeast.
It has a pale yellow hue reminiscent of white wine, with a well-rounded balance of sweetness and acidity, finishing with a pleasant bitterness.
Made with sake ingredients and craftsmanship, it expresses the texture and character of white wine.
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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.”