From Kanagawa producers Kikkawa Jozo comes a new line of sake for the Australian market, Amefuriyama, or Afuri for short, named after the nearby mountain perpetually shrouded in fog (lit “rainy mountain”).
Producted using relatively hard water, high milling ratios, a yamahai starter, low temperature fermentation, these sake are a labor of love, and it certainly shows in the final product.
This particular release is yet another example of the ‘low alc’ style of sake we’ve seen propagating through Aussie sake stores, with a few more bells and whistles to make it special. As is the case with Afuri’s style, the combination of yamahai starters with low temperature fermentation lends itself to a lovely banana-and-floral aroma upheld by the complexly structured and layered palate. That said, it’s still low-alc, so expect a juicy acidity and yoghurty sweetness, especially given the ridiculous SMV of -63 (which is most likely due in part of the the combination of low alcohol and the presence of lees), plump rice character from the Omachi used, and the uniquely floral characteristics of “Kyokai Red” yeast.Â
The name, Momorio Kasumi, or ‘Pink Mist’ is apt, given the slight cloudiness and overall fruit-forward flavour of this sake. The colour actually comes from the yeast, which in addition to making pink sake, also dyes the sake lees a brilliant hot pink colour, which visitors to the brewery can actually buy!
Great to share with friends, served chilled with alongside light Japanese deserts like mochi, cheesecake, and cream puffs.
Sake buyer’s note:
“Afuri’s release are always weird and wonderful. If the schedule is anything to go by, we should next expect to see a Kameno-o release on the horizon…but that’s just my prediction”
