20/08/2026
A brewing method passed down from the Muromachi Era
Kikkawa Jozo’s Afuri Mizumoto Junmai is a one-of-a-kind sake that’s making a name for itself in the sake community.
A Platinum Winner at the 2025 Kura Master Awards, this sake is made using the Mizumoto method - an ancient brewing technique that naturally cultivates lactic acid bacteria and ambient yeast from the brewery’s environment.
For a modern twist, white Koji is used, giving the sake its signature high-acid profile.
The result is a clear yet creamy sake, with soft sweetness from the Aiyama rice, balanced by crisp acidity. Sweet, but not too sweet. Refreshing, vibrant, and an easy treat for a hot, sunny day.