Mizumoto Aiyama (720 ml)

Afuri's Mizumoto line sources Aiyama rice from Fukushima's Koriyama region, where volcanic soil and cool mountain air shape the grain's amino acid profile. The brewery polishes to 50% (daiginjo specification), then ferments in stainless steel vessels to preserve delicate floral aromatics without oak influence.

This expression prioritizes water quality—Mizumoto refers to the water source itself—creating a sake that reads crystalline on the palate. The result is a dry, mineral-forward junmai ginjo that avoids the sweetness trap common in entry-level premium sake.

Drink at cellar temperature (10–12°C) or lightly chilled to unlock the interplay between rice umami and the clean, almost saline finish that defines Fukushima's top work.