Sake Type
Junmai
Rice Type & Origin Area
Aiyama (Ancient Red Rice) - Hyogo
Rice-polishing Ratio
90%
Alcohol Percentage
16%
Production Area
Kanagawa
Kikkawa Afuri Kimoto Ohanasake
KIKKAWA JOZO
The Kikkawa Afuri Kimoto Ohanasake entices with fragrant rose notes that bloom into an intense flavour profile on the palate. It delivers a vibrant blend of acidity, umami richness, and a subtle sweetness, and a pleasing hint of bitterness at the finish.
Afuri sake stands at the crossroads of tradition and innovation. While rooted in tradition with core elements like sake rice, natural spring water, koji, and traditional brewing methods, it also pursues new avenues. Through unique methods like brief aging in Bordeaux barrels and using lesser-known yeasts, Afuri sake straddles the delicate balance between sake and wine. This fusion of classic and daring techniques results in a beverage that teases the boundaries of both traditional sake and contemporary experimentation.
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.
