Kikkawa Jozo has been making sake since 1912 but in 2012 their brewmaster Masanori Mizuno took them in a radical new direction. Their Afuri sake is bold and brash, with lively flavors and prominent acidity. They draw well water from Mt. Afuri, an unusually mineral rich water source that allows for vigorous fermentation. Primarily low polish their rice is mostly milled to just 90% remaining allowing for the full flavor of the grain to come through. In addition they have revived older methods of developing acid making for bold and unusually tart sake perfect for food pairing.