Crafted at the foot of Mount Afuri, this sake is an homage to ancient methods and pure water.

Kikkawa Shuzo revives the bodaimoto technique—a fermentation starter dating back over 1,000 years to Nara’s temples—where ambient lactic acid is encouraged to develop naturally in a water-steeped rice mash (mizumoto), laying the foundation for a sake of deep character and historical resonance.

Afuri Mizumoto Bodaimoto is soft, earthy, and quietly complex.

Expect subtle layers of steamed rice, chestnut, and gentle acidity wrapped in a smooth, mellow body.

It’s a sake that speaks of place and process, with a calm, grounding presence that lingers gracefully.

About the brewing technique:
Kikkawa Shuzo’s use of the bodaimoto method is a rare and meticulous revival of Japan’s oldest known fermentation starter. The process begins with mizumoto—a soak of raw and steamed rice in water left to naturally accumulate lactic acid through native microbes. This creates a wild but stable environment for the yeast starter, resulting in a sake that feels rooted in tradition, with a uniquely soft acidity and layered umami.

Suggestions

Roast guinea fowl with mushrooms, grilled artichokes with anchovy vinaigrette or aged Manchego cheese

Alcohol content

13º

Serve Temperature

3-10ºC