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Izumi Kido

Izumi Kido

キドイズミ
Vendor
木戸泉酒造株式会社
A moment that resonates with your heart. It is a sake brewery that continues to create a unique taste by pursuing the depth of acidity and aging, close to nature and time.
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Invoice registration number

T8040001074858

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About the brand

A moment that resonates with your heart. It is a sake brewery that continues to create a unique taste by pursuing the depth of acidity and aging, close to nature and time.
1
Since the Showa 40s, we have continued to challenge the revival of aged sake, and make use of the power of time and microorganisms to bring out the original flavor and individuality of sake.
2
Innovative sake brewing that was the first in Japan to aim for rice wine and established the multi-acid sake "AFS" with rich acidity and rich flavor
3
Nature-oriented sake brewing using naturally grown rice without adding yeast or lactic acid bacteria, and utilizing the power of microorganisms that live in the brewery

More about the Brand Owner

荘司 勇人

HAYATO SHOJI

As the fifth generation of Kidoizumi Sake Brewery, we have inherited its life. In the midst of various conflicts and trial and error, I deeply realize every day that today's sake brewing is possible thanks to the help of many people who have supported me since my grandfather's generation. The manufacturing method that has been passed down to this day is by no means taken for granted, but has been built through the thoughts and efforts of our predecessors. We have a strong sense of responsibility and gratitude to continue to protect these important assets as our pride. We will continue to protect the philosophy of Izumi Kido and devote ourselves every day so that we can convey its value to as many people as possible.
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Learn more about this brand

Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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The history of Kidoizumi Sake Brewery began in Meiji 12 in Ohara, Isumi City, Chiba Prefecture. The founder's belief in "brewing delicious sake" has transcended the ages and is still alive in the brewery.
That thought changed its shape greatly when it was a decision in Showa 31. During the period of high economic growth, efficiency and mass production were emphasized, and Mimasu sake became the mainstream, Kido Izumi dared to turn his back on that trend. After continuing to ask what the essence of sake is and what is really good sake for drinkers, I chose the path of "making sake with the power of nature without relying on additives."
This is how the unique "high-temperature mountain waste moto" was born. This sake brewing, which maximizes the power of microorganisms such as lactic acid bacteria, koji mold, and yeast, and spares no time and effort, is the opposite of efficiency. However, there is a strong will to deliver sake that is safe and has a unique personality.
In addition, we have been working on sake brewing using naturally grown rice, and have pursued a way to make the most of the blessings of the land while coexisting with nature.
There is only one reason why we continue to make this sake, and it all comes down to the desire to deliver really good sake. It is not just deliciousness, but a sake that stays close to the mind and body of the drinker and deepens its value over time.
　
Even as times change, that aspiration remains unchanged. Kido Izumi will continue to pursue the essence of sake while facing the power of nature.

What are we doing?

Kidoizumi Sake Brewery aims to "deliver sake that is gentle on the mind and body in symbiosis with nature and people," and is engaged in unique sake brewing.
　
The core of this is the sake mother brewery "Koyama Waste Mochi" that has been preserved since its founding. This method draws out the power of natural lactic acid bacteria, koji mold, and yeast bacteria and ferments them at high temperatures to achieve a sense of stability and depth of flavor. We emphasize essence rather than efficiency and insist on sake brewing without sparing any effort.
　
In addition, we have been working on sake brewing using naturally grown rice as raw materials and not relying on pesticides or chemical fertilizers. By making use of the blessings of nature as it is, we pursue sake that can be enjoyed with peace of mind.
　
In addition, Kido Izumi was one of the first to take on the challenge of long-term aging of sake, and now ages old sake over 5, 10, and 40 years in the brewery. Aged sake that deepens its taste over time creates unique value.
　
In addition, we have also worked on the development of a rich multi-acid liquor characterized by acidity and richness, and established the representative brand "AFS". The unique manufacturing method by one-stage preparation achieves a rich acidity derived from lactic acid and a full-bodied taste.
　
　
Through these initiatives, Izumi Kido continues to open up new possibilities for sake while facing nature.

Commitment to the product

Kidoizumi Sake Brewery's products are full of the passion and commitment of the brewers. We use the power of time and microorganisms to brew sake that brings out the intrinsic value of sake.
　
One of the symbols of this is long-aged sake. At Kido Izumi, we are one of the first to age sake in order to expand the possibilities of sake, and now we quietly cultivate old sake that is over 5, 10, and 40 years old in the brewery. These aged sakes are available as "SOLO" and "Ensemble". Completed in a single year, the single vintage SOLO is a pure expression of the individuality of the year, while the Ensemble, which is a multi-year sake, creates depth and harmony through the overlap of time.
　
Next is the "AFS" series. It is a rich multi-acid sake that maximizes the power of lactic acid bacteria by high-temperature mountain waste brewing and first-stage brewing. It is characterized by a fruity aroma, firm acidity, and a plump body, and goes well with food as a meal sake, harmonizing with a wide range of genres of cuisine, not just Japanese food.
　
The "K" series embodies nature-oriented sake brewing, which uses naturally grown rice and brews without relying on additives. It brings out the original flavor and soft taste of rice, and combines comfort and security to drink.
　
What all these sake have in common is the desire to deliver really good sake. Kido Izumi will continue to create sake with unique value while fusing tradition and innovation.
　
　
　

Who are supporting us?

Kidoizumi Sake Brewery is supported by a wide range of customers. We are loved by a variety of customers through our local Isumi City, Chiba Prefecture, the Kanto region, and even through liquor stores, department stores, and specialty stores nationwide. From local people, tourists to those who love sake, the number of people who love sake is expanding year by year.
　
In particular, we have received strong support from health-conscious and nature-oriented individuals, as well as those who value tradition and craftsmanship. The sake brewing process that focuses on naturally grown rice, additive-free, and the manufacturing method that utilizes the power of microorganisms is highly regarded as a sake that can be enjoyed with peace of mind.
　
In addition, Kido Izumi's sake is also chosen by restaurants and restaurants, and its reputation as a meal sake is increasing due to its good compatibility with food. AFS, as well as rich and aged sake, has gained support from foodies and professional chefs as it enhances the taste of food.
　
In addition, it is often chosen as a gift or souvenir for special occasions, and one of the features is the high demand for gifts. In recent years, the company has expanded its connections with new fan bases through its online shop and social media, and has been delivering Kido Izumi sake to customers far away.
　
With the support of many such people, Kidoizumi Sake Brewery will continue to make unique sake in the future.
　
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