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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