Made with black koji instead of yellow. Explore the deep, rich, almost salty flavors from the 90% polished highest grade Yamadanishiki. Fermented at 3C and winner of 2023 Kura Master Platinum (black koji). With smells of fresh shiitake, king oyster mushroom, and black vinegar with a hint of plum. Bask in the aromas of dark brown caramel flan and creaminess coming from the Kimoto process. The palate is chocolate mousse with a finish of mangosteen and vanilla buttercream.

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.

Features

• Brewed in Kanagawa, Japan by Kikkawa Jozo
• Style: Kimoto Muroka Nama Genshu Junmai
• Seimaibuai (rice kernel remaining): Yamadanishiki 90%, SMV: -14, Acidity: 2.2
• ABV 13%
  
• 24 fl oz (720ml)