Description
Afuri Kuro Koji from Kikkawa Jozo in Isehara, Kanagawa, uses rice polished to only 90% and is brewed via the kimoto method with black koji, which generates citric acid during the approximately one-month yeast cultivation at 3°C. The result is a sake with rounded, rice-forward acidity that opens up with umami and depth when served at room temperature or warmed, and delivers crisp clarity when chilled.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Price information is only available in Japan.
吉川醸造株式会社
神奈川县
丹泽大山（阿夫利山）山顶常被云雾笼罩，自古便以"阿夫利山"之名广为人知，与阿夫利神社一同作为祈雨圣地流传至今。落入山林的雨水渗入地下，历经漫长旅程缓缓流至山麓。吉川酿造从三口水井中汲取清澈地下水用于酿酒，该水源为硬度达150的稀有硬水，富含镁、钙等矿物质，能促进酵母发酵，即使在低温下也可酿造出清澈美丽的清酒。
Est.1912
Brandafuri
Address681 Kobe Isehara Kanagawa
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