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Wildly floral, fruity and rich, this is for the Reisling lover. Though 90% polished rice, the intense Ginjo-like aromas come from a wild, open fermentation near more traditional batches. Created by Kameji Abe in 1897, Kame-no-o (the turtle’s tail) is known as “phantom rice” because it was not grown for almost 100 years. High Otaku (geek) quotient.
Chilled. Try albacore tataki or other lean, red flesh fish. Also nice with caviar, white chocolate profiteroles and creamy cow’s milk cheeses.
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.