Made from polyacidic yeast no.77, expect low alcohol and complex brightness on a lingering, dry finish. Because the heirloom Bizen Omachi is hardly polished, there are warming barley tea notes and a touch of smoke on the finish. Lees added back in after pressing make it cloudy. Sparkling and only 13% abv.

Open carefully, recap and invert to create the Night Mist. Serve cool in a wine glass. Pair with salads or 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/