Another amazing sake hits our shores from Black Market Sake. This time it's still sake, but it has bubbles!! Yes, a sparkling sake. This is such a versatile sake - it could go with a range of dishes due to its lively and fresh front palate and its rich and savoury back palate.
Most of Chiba prefecture lies on the hilly B≈çs≈ç Peninsula, a rice farming region, the east coast of which is known as the Ninety-Nine League Plain, an especially productive area. The Kuroshio Current [or Black Tide] flows around Chiba's shores, which keeps it relatively warmer in winter and cooler in summer than neighbouring Tokyo. Kidoizumi was founded in 1897 and is the only brewery in Japan that uses the Hot-Yamahai method. Traditionally Yamahai is thought to be suitable only for cold places, as during the time it takes the natural 'lactobacillus' to create enough lactic acid, the Moto [starter] may have already been invaded by harmful bacteria. Cold conditions reduce the danger of contamination. However, Kidoizumi developed a method where large amounts of 'lactobacillus' cultivated on the premises are added to a starter kept at very high temperature. The result is a unique full bodied, multi-layered taste. Their Namazake [unpasteurised Sake] has a unique combination of acidity and sweetness, and very few breweries can match their experience with Koshu [aged Sake]. - Black Market Sake
|Product Type||Wine Sake|
|Winemaking Practices||Minimal Intervention|
|Vineyard Practices||Minimal Intervention|