Kikkawa Jozo | Kimoto Junmai
Afuri Kuro Koji
Made with black koji instead of yellow. While high-grade Yamadanishiki rice is typically highly polished to remove all "impurities," this rice has been intentionally polished to only 90%. This allows you to experience the pure, powerful expression of the grain in all its complexity.
Explore the deep, rich, and almost salty flavors that emerge from this unique choice. Fermented at an ice-cold 3°C, this sake offers aromas of fresh shiitake, king oyster mushroom, and black vinegar with a hint of plum. The scent of dark brown caramel flan and the signature creaminess are the result of the traditional Kimoto method.
The palate is like a velvety chocolate mousse, and the finish surprises with notes of mango and vanilla buttercream.
酒の種類: Kimoto Junmai
原料米: Yamadanishiki
精米歩合: 90%
アルコール度数: 13%
都道府県: Kanagawa
重量: 720 ml
味わい: Explore the deep, rich, and almost salty flavors that emerge from this unique choice. Fermented at an ice-cold 3°C, this sake offers aromas of fresh shiitake, king oyster mushroom, and black vinegar with a hint of plum. The scent of dark brown caramel flan and the signature creaminess are the result of the traditional Kimoto method.
合わせたい料理: Goes great with hard matured cheese and creamy pasta's
おすすめ温度: Chilled (around 5–10 °C) or room temperature.
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.