Made with black koji instead of yellow. Explore the deep, rich, almost salty flavors from the 90% polished highest grade Yamadanishiki. Fermented at 3C. Winner 2023 Kura Master Platinum (black koji). Smells of fresh shiitake, king oyster mushroom and black vinegar with a hint of plum. Too smell dark brown caramel flan, the creaminess coming from the Kimoto. The palate is chocolate mousse. Finishes with mangosteen and vanilla buttercream.

Chilled or room temperature in a red wine glass, warmed or hot. Excellent with game meats such as duck or elk.

The Afuri series from Kikkawa Jozo is brewed with water from a rain-fed spring at the foot of Mount Afuri in Kanagawa. It is naturally harder than typical sake brewing water at 150ppm in equal parts Calcium and Magnesium. These nutrients allow for extremely low temperature fermentation to develop extra complexity. Founded in 1912, Kikkawa once made rich and dry sake. The 7th generation chief brewer Masanori Mizuno took over in 2012 changing focus to a complex, robust and aromatic style balanced by ancient acid production techniques.

https://kikkawa-jozo.com/