Sake Type
Junmai
Rice Type & Origin Area
Yamadanishiki - Hyogo
Rice-polishing Ratio
90%
Alcohol Percentage
16%
Production Area
Kanagawa
Kikkawa Afuri Junmai “Rokugoh”
Jikomi Yamadanishiki
KIKKAWA JOZO
Kikkawa Afuri's Junmai "Rokugoh" Jikomi Yamadanishiki presents a distinctive palate, unveiling layers of smokiness, nuttiness, and a surprising hint of black cherry, all cultivated through its expert aging process.
Afuri sake embraces both tradition and innovation, marrying time-honored practices with experimental techniques, resulting in an unconventional take on this traditional drink. The bedrock components of sake rice, natural spring water, and conventional brewing techniques collide with avant-garde methods. Through brief aging in Bordeaux barrels and the use of lesser-known yeasts, Afuri's sake teeters on the border between sake and wine, creating a beverage that blurs the lines between these classic libations.
About the Sake brewery:
Founded in 1912, Kikkawa Jozo is situated at the base of Tanzawa Oyama, historically dubbed “Afuri-yama” or “Rainy Mountain.” The underground springs in this locale slowly filter into crystal-clear natural spring water, with Japan's highest mineral content at 150 (mg/L).
While many breweries highlight the softness of the water used, Kikkawa Jozo takes a different approach. Among the three wells on the brewery premises, the well yielding the highest mineral content is selected for brewing, contributing to the creation of their splendidly crisp sake.
With a team of five full-time younger-than-average, Kikkawa Jozo represents a new generation of fervent sake artisans, breaking stereotypes of the time-honored craft.
