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.
価格情報は日本国内からのみ閲覧可能です。
まだレビューはありません。最初のレビューを投稿しましょう！
