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 of rainwater and mineral laden spring water is naturally harder than typical sake brewing water. This allows for slow and low temperature fermentation to develop extra complexity.
This Yamahai layers candied nuts with earthy mushrooms. Made from top grade Hyogo grown Yamadanishiki, hence Terra/Y.
Pair with mushroom risotto, charcuterie or cured foods, chilled to room temperature based on preference.
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 (Hyogo)
Rice polishing percentage: 90%
Sake Meter value: -14
Size: 720ml/ 24.35oz
Ideal Storage: 28F-58F
Selected for Michelin Star Restaurant Nisei's Pairing Sake Event