Kikkawa Jozo | Mizumoto Junmai
Afuri Mizumoto
Afuri Mizumoto is brewed with the centuries old mizumoto (mizumoto) method, using white kōji technique. High grade Aiyama rice from Hyogo and hard water deliver lively acidity and a rich, fruity bouquet think muscat, wildflower honey, and hints of tropical fruit. At 13% ABV it’s a light, cheerful sake that’s often enjoyed by wine lovers.
Sake type: Mizumoto Junmai
Rice type: Aiyama
Polishing: 60%
Alcohol percentage: 13%
Prefecture: Kanagawa
Content: 720 ml
Tasting notes: Sweet muscat, dried pineapple, honey, with lively acidity.
Recommended pairing: Ceviche, fresh Asian dishes, fresh cheeses like goat cheese with ash.
Serving temperature: Chilled (around 5–10 °C).
Kikkawa, also known as Yoshikawa Brewery, was founded in 1912 at the foot of Mount Afuri in Kanagawa Prefecture, Japan. The location provides uniquely hard spring water (hardness 150–160), and combined with slow, cool fermentation, it imparts a distinctive mineral character to the sake. Since seventh-generation brewer Masanori Mizuno Toji took over in 2012, the brewery has focused on producing delicate, complex Ginjo-style sake. By using traditional methods such as Yamahai and Mizumoto, as well as experimenting with techniques like brewing without polishing the rice, Kikkawa crafts authentic, boundary-pushing sake that is gaining increasing recognition worldwide.