The Afuri series from Kikkawa-Jozo is brewed with water from a rain-fed spring at the foot of Mount Afuri in Kanagawa. The resulting mix is naturally harder than typical sake brewing water. This allows for slow and low temperature fermentation to develop extra complexity.
Wildly floral, fruity and rich, this is for the Reisling lover. Created by Kameji Abe in 1897, Kame-no-o is now known as "phantom rice". Let the wild yeast and hardly polished rice give you a glimpse into what sake tasted like 130 years ago.
Chilled. Try albacore tataki or other lean, red flesh fish.
Founded in 1912 (first year of Taisho), Kikkawa once made rich and dry styled sake. The seventh generation chief brewer Masanori Mizuno Toji took over in 2012 changing focus to delicate, complex and Ginjo in style sake. At the same time, he’s using ancient acid production techniques, very cold fermentation and hardly any polish to the high quality rice.
Rice: Kame-no-o (Iwate)
Rice polishing percentage: 90%
Sake Meter value: -13
Size: 720ml/ 24.35oz
Ideal Storage: 28F-58F
Selected for Michelin Star Restaurant Nisei's Pairing Sake Event