Kidoizumi Shuzo, established in 1879 in Chiba Prefecture, developed its own proprietary hot Yamahai fermentation method in 1956, a technique that starts the yeast starter at unusually high temperatures and remains unique to this brewery in Japan. This method produces sake with vibrant acidity and deep umami that ages gracefully, and the brewery was among the first in Japan to commercially release Koshu aged sake in the 1960s. The Hizo brand showcases this heritage of long-term maturation and natural fermentation.
