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This sake was served at the Nobel Prize banquets in 2012 and 2013 in Stockholm
Afuri Ohana is produced using the traditional Kimoto method – an elaborate
Dieser Junmai-Sake
Man kann ihn bei Zimmertemperatur aber auch warm genießen
Compared to other AWA sakes
Afuri Ohana Sake This sake was served atAfuri 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
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