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Afuri Kuro Koji

Afuri Kuro Koji
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
RegionKanagawa
BrandAfuri
Polish Ratio90%
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex

Price information is only available in Japan.

Kikkawa Jozo Co.,Ltd

Kanagawa
Tanzawa Oyama. Even on a sunny day, the summit is often covered with fog and haze, and has been called Afuriyama since ancient times. Along with Afuri Shrine, which turned "rain", it has been known as a place for raining since ancient times. The rain drops that fall into the trees permeate the ground and slowly flows from the top to the foot over a long period of time. Yoshikawa Brewery pumps a clear underground underground water from the three wells to brew alcohol. "Hard water" is water that contains a lot of minerals such as magnesium or calcium. Yoshikawa brewing water is a hard water with a rare hardness of 150 in Japan. It indicates how water has been polished in the process of going down the ground at the foot of the mountain over the years. Hardwater promotes the fermentation of yeast and can be brewed even at low temperatures, making it clean and beautiful.
Est.1912
Brandafuri
Address681 Kobe Isehara Kanagawa

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