Afuri Ohana

Afuri 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 aged cheese, grilled meats, and hearty stews.