An homage to late Master Shinsaku Sugiyama and brewed with the oldest Kyokai yeast in use today; #6 was isolated at Aramasa in Akita. This 90% polish sake appeals to red wine drinkers. At first you’ll notice grapefruit pith, then dark cocoa aromas burst from the glass transitioning into miso, dried shiitake and finally dark cherry skin.

Chilled or room temp with well salted steaks, mushrooms, dark green vegetables or dishes featuring fish sauce.

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/