Kidoizumi Shuzo, brewing in Chiba Prefecture since 1879, is the only brewery in Japan that uses the Hot-Yamahai method, developed by the third-generation owner in the 1950s, which involves cultivating house lactic bacteria at the unusually high temperature of 55 degrees Celsius. The brewery was also among Japan's earliest pioneers of commercially sold aged sake, with a collection stretching back to 1967, and uses only locally grown rice raised without chemical fertilizers.
