Afuri 'Kuro-koji' Junmai Muroka Namachozo Genshu (720ml)

*Must be refrigerated

Kimoto Junmai Namachozo

Seimaibuai 90%

Rice Yamadanishiki (Hyogo)

SMV -14

Alcohol 13%

Acidity 2.2%

Amino 2.2

Yeast 601 (Aramasa)

Ideal Storage 28F-58F

ABOUT 

Made with black koji instead of yellow. Explore the deep, rich, almost salty flavors from the 90% polished highest grade Yamadanishiki. Fermented at 3C. Winner 2023 Kura Master Platinum (black koji). Smells of fresh shiitake, king oyster mushroom and black vinegar with a hint of plum. Too smell dark brown caramel flan, the creaminess coming from the Kimoto. The palate is chocolate mousse. Finishes with mangosteen and vanilla buttercream. 

SERVING

Chilled or room temperature in a red wine glass, warmed or hot. Excellent with game meats such as duck or elk. 

BREWERY

The Afuri series from Kikkawa Jozo is brewed with water from a rain-fed spring at the foot of Mount Afuri in Kanagawa. It is naturally harder than typical sake brewing water at 150ppm in equal parts Calcium and Magnesium. These nutrients allow for extremely low temperature fermentation to develop extra complexity. Founded in 1912, Kikkawa once made rich and dry sake. The 7th generation chief brewer Masanori Mizuno took over in 2012 changing focus to a complex, robust and aromatic style balanced by ancient acid production techniques.

Tech Sheet