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The Afuri series from Kikkawa-Jozo is brewed with water from a rain-fed spring at the foot of Mount Afuri in Kanagawa. The resulting mix of rainwater and mineral laden spring water is naturally harder than typical sake brewing water. This allows for slow and low temperature fermentation to develop extra complexity. Made with no.28 yeast which mimics the malic acid of apples. Expect low alcohol, complex brightness and an incredibly fine mousse. One for the Cantillon and cider lovers.

SERVING
Open carefully! Recap and gently invert to create the Foggy Day. Serve chilled in a flute as an aperitif or pair with strong cheeses, confit, schnitzel, fried foods.

THE BREWERY
Founded in 1912 (first year of Taisho), Kikkawa once made rich and dry styled sake. The seventh generation chief brewer Masanori Mizuno Toji took over in 2012 changing focus to delicate, complex and Ginjo in style sake. At the same time, he’s using ancient acid production techniques, very cold fermentation and hardly any polish to the high quality rice.
The Afuri series from Kikkawa-Jozo is brewed with water from a rain-fed spring at the foot of Mt. Afuri in Kanagawa. The resulting mix of rainwater and miner-laden springwater is naturally harder than typical sake brewing water. This allows for slow and low temperature fermentation to develop extra complexity. Made with no. 28 yeast which mimix