90% polished rice balances double the typical amount of Koji with the lactic acid production of Yamahai. The 40% Koji (starch to rice converting mold) gives layers of pine nut brittle and roast chestnuts. The Yamahai lends earthy mushrooms and the highest grade Hyogo grown Yamadanishiki offers pineapple flavors often associated with Daiginjo. Earthy flavors and Y(amadanishiki) suggested the name Terra/Y.

Chilled, room temp or hot. Pair with desserts like honey cake, blue cheeses, mushroom risotto, charcuterie or cured foods. Good for a year once opened.

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/