Afuri Ohana aufgefüllt produced from January to May

produced from January to May

Perfekt für Sake-Liebhaber

It can be enjoyed warm or at room temperature

which are further enhanced by the special production method

The high degree of polishing makes this sake very elegant

Afuri Ohana aufgefüllt produced from January to MayAfuri 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