Description
Background
The Afuri series from Kikkawa-Jozo is brewed with water from a rain-fed spring at the foot of Mount Afuri in Kanagawa Japan. The water from Mt. Afuri is loaded with minerals from naturally percolate from the top of the mountain to the base where the brewery is located. The result is naturally hard water, which is then used in a special low temp extended brewing process. This hard water is in contrast to the traditionally soft water used in the sake production process. The result is a truly unique sake unlike any other.
The Oboro ( Faint Haze ) is the sibling bottle to the Kasumi ( Hazy ) as both are using the same yeast, but ‘Oboro’ refers to the softer light of the moon and mountains at night. The Afuri Oboro is a sake that is not too sweet or too sharp, perfect for sipping in the evening with dinner guests.
Slightly bitter and a little dry. A low-alcohol Junmaishu with a light texture.
The same sake yeast is used in both the Afuri Kasumi and Afuri Oboro. However, in the Oboro the flavor is dryer with a lighter mouth feel and a more well-balanced flavor profile.
Serve Chilled, ~15 °C or ~10 minutes after you take it out of the refrigerator
Tasting Notes
Flavor – Refreshingly sweet and sour notes from the malic acid yeast with a clean lightly dry finish.
Aroma – The ethereal nose is reminiscent of just after a summer evening rain shower.
Tasting Strategy
Meats and sweets. The dry nature will cut fats and acids particularly well. Typically undiluted sake (Genshu) has a higher alcohol content, but the Oboro is unique in that it is a low alcohol Genshu. This makes the Oboro a great compliment to food with a particularly good pairing for sweeter dishes.
