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.
Price information is only available in Japan.
No reviews yet. Be the first to review!
