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
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Chicago, IL · United States
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吉川醸造株式會社
神奈川縣
丹澤大山（阿夫利山）山頂常被雲霧籠罩，自古便以「阿夫利山」之名廣為人知，與阿夫利神社一同作為祈雨聖地流傳至今。落入山林的雨水滲入地下，歷經漫長旅程緩緩流至山麓。吉川釀造從三口水井中汲取清澈地下水用於釀酒，該水源為硬度達150的稀有硬水，富含鎂、鈣等礦物質，能促進酵母發酵，即使在低溫下也可釀造出清澈美麗的清酒。
Est.1912
Brandafuri
Address681 Kobe Isehara Kanagawa
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