​Kidoizumi Brewery established in 1879, derives its brand name "Kidoizumi" by combining "Kido," the brewery's original trade name, with "Izumi," meaning "spring" or "fountain." For over 50 years, the company has adhered to the "Ko-on Yamahai" method, a unique brewing technique that employs natural lactic acid bacteria at high temperatures, allowing koji mold, lactic acid bacteria, and yeast to ferment harmoniously. This approach reflects their commitment to "natural brewing," focusing on health, safety, and individuality to craft "delicious and fine sake." Under this unwavering vision, Kidoizumi continues to pursue excellence in sake production.