Kidoizumi Shuzō - founded in 1879 - is the only brewery in Japan that uses the hot yamahai method. Yamahai is thought to be suitable only for cold places, but the brewery developed a method where large amounts of lacto bactylus cultivated on the premises are added to a starter kept at very high temperature. The result is a unique full-body multi-layered taste. The brewery is also a pioneer in producing aged sake (koshu). Having started some fifty years ago with aging a large quantity of sake annually, it is one of the few breweries that has ample experience in maturing sake, can provide a steady supply of very old sake, and even has the luxury of being able to make blends.