Starting with super high quality Okayama grown Bizen Omachi polished only to 90%, it features polyacidic yeast no.28 which is very high in malic acid production. Look for aromas of apple skin and an incredibly fine mousse from the in bottle fermentation. Lees were added back in after pressing to make it Kasumi or “Foggy”. For Cantillon and cider lovers.. Only 13% abv.

Open carefully! Recap and gently invert to create the Foggy Day. Serve chilled in a flute as an aperitif with oysters or pair with acid rind cheeses, confit, schnitzel, fried foods.

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/