ABOUT
Mizumoto is a traditional brewing method dating back 500 years. Mizumoto is originated in Muromachi era in Nara prefecture. It takes about a month to create starter Mash but it creates rich flavor. Both the acidity and yeast are open fermentation. Possibly the highest acid sake you’ve ever had. Don’t worry though, there’s richness and umami to balance it. Enjoy robust aromas of sweet muscat and fresh hay with hints of wildflower honey and dried pineapple. So juicy on the palate: Kiwi, passion fruit, white grape jelly. For the Riesling lover. Made with super geeky Aiyama (the brewer’s rice) grown in Hyogo. Double Koji. White Koji.
BREWERY*
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.
Afuri Sake uses water from a rain-fed spring at Mount Afuri in Kanagawa, It is a naturally hard brewing water for slow fermentation and added robust taste and complexity.
Size 720ml
Seimaibuai 60%
Rice Aiyama (Hyogo),
SMV -20
Alcohol 13%
Acidity 3.5%
Amino 1.2
Yeast WILD
Ideal Storage 28F-58F