Afuri Ohana aufgefüllt which are further enhanced by

which are further enhanced by the special production method

This premium Junmai Daiginjo has a polish of 45%

produced from January to May

and pleasant acidity

This Junmai Daiginjo uses only the highest quality Iwai rice from Kyoto Prefecture

Afuri Ohana aufgefüllt which are further enhanced byAfuri Ohana is produced using the traditional Kimoto method an elaborate, purely natural lactic acid fermentation process that gives the sake exceptional depth. This unpolished, unfiltered Junmai Ginjo from Kikkawa Jozo displays a powerful umami note with spicy and earthy undertones. The mineral rich spring water from Mount Afuri (150 ppm hardness) carries the complex aromas and provides a long, dry finish. Serve chilled or at room temperature with