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.
An homage to late Master Shinsaku Sugiyama. Brewed with the oldest Kyokai yeast in use today; #6 was isolated at Aramasa in Akita. The dark cocoa aromas burst from the glass transitioning into miso, dried shiitake and finally dark cherry skin.
Chilled or room temp. Pair with well salted steaks or dishes featuring fish sauce.
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: Yamadanishiki (Tokushima)
Rice polishing percentage: 90%
Sake Meter value: -2
Yeast 601 (Aramasa)
Size: 720ml/ 24.35oz
Ideal Storage: 28F-58F
Selected for Michelin Star Restaurant Nisei's Pairing Sake Event