The heat in Tokyo in late May is something to remember. Because it turned into a “summer day”—with a high of 31.6°C recorded in central Tokyo on May 29—when the Kanto region, including Tokyo, enters the rainy season around June 7, it feels more like a welcome, refreshing rain with the sunlight softening, rather than the oppressive humidity of continuous rain. Still, one must never let their guard down against heavy rain. With age, I’ve come to appreciate spending rainy
days in a way that suits the weather, and there are many moments when I find this season—with its ripening plums and blooming hydrangeas—truly lovely. As June’s final weekend passes, the first half of 2026 is coming to a close, and we’re nearing the halfway point toward next year. Find the perfect sake for now. Kikkawa Brewery’s “Afuri QUEEN, Junmai (Nama-zake).” The English translation of the brand name “Afuri” is “Rain falls.” ☂️
Mount Oyama, which overlooks Isehara City in Kanagawa Prefecture—home to the Yoshikawa brewery—rises to the height of 1,252 meters. Because clouds and fog often shroud its summit, it is also known as “Amefuri-yama” or "Afuri-yama"(Rainfall Mountain), and has long been revered as a sacred mountain for rain-praying rituals. Raindrops falling on the summit seep into the ground, where they are filtered over many years as they flow down to the foot of the mountain. This underground spring water is drawn from wells and used as the brewing water for sake production. The water is hard water (slightly alkaline) with a hardness of 150–160, which is rare in Japan. This hardness level reflects how the water has been refined as it flows through the soil at the foot of the mountain over many years. Hard water is said to promote yeast fermentation, allowing brewing even at low temperatures, and to produce a clean, refined sake with a rich depth of flavor. At Kikkawa Brewery, they focus not only on ginjo and daiginjo sakes made with high-polishing rates but also deliberately on “unpolished sake” with low polishing rates. Through trial and error, they are taking on the challenge of creating delicious sake that makes the most of the rice’s natural characteristics while minimizing off-flavors—such as amino acids and proteins—from the rice’s outer layers. “Afuri QUEEN, Junmai Nama-zake” is also made with a low rice polishing ratio of 75%. The brewing method follows the classic kimoto style: rather than adding lactic acid—which would allow for rapid fermentation—the brewery takes time to naturally incorporate lactic acid bacteria from the environment. During the yeast starter (shubo) preparation process, they perform the traditional “yamaoroshi” technique, which involves manually grinding the rice. For the yeast, which influences the flavor and aroma, Association Yeast No. 6 is used, resulting in a gentle aroma and a clean, rounded, and smooth character. The distinguished brand name “Afuri” on the front label was calligraphed by a priest of Oyama Afuri Shrine, located on Mount Oyama. It embodies a sense of gratitude toward water and sake, dedicated to Sakedoke-no-Kami, the god of sake brewing enshrined at Afuri Shrine.
Afuri, QUEEN, Junmai, Nama-zake(raw sake)
Ingredients: Rice (domestic), rice koji (domestic rice)
Polishing Ratio: 75%
Rice Variety: Gohyakumangoku (Niigata Prefecture-grown sake rice)
Yeast Name: Kyokai No. 6 (Association Yeast No. 6)
Brewery: Yoshikawa Brewery, Isehara City,Kanagawa Prefecture
📒 Tasting Notes 📒
Appearance: Clear with a pale golden hue reminiscent of honey lemonade. Medium to slightly high viscosity.
Aroma: Delicate yogurt-like notes with a soft lactic nuance,characteristic of the lactic acid bacteria developed during the Kimoto brewing method. Refreshing aromas reminiscent of citrus and white grapes, followed by gentle sweet notes
of shiratama rice dumplings and cotton candy.
Palate: The attack mirrors the aromas, revealing gentle acidity and sweetness reminiscent of yogurt, citrus, and white grapes. As the palate develops, a fresh, juicy character gradually fills the mouth before harmoniously melting away into a smooth, well-integrated finish.
Like the gentle raindrops that nourish rice paddies during Japan's rainy season, this sake refreshes the palate with quiet elegance and vitality. Through the time-honored Kimoto brewing method and a low-polishing philosophy that respects the rice's natural character, tradition and innovation come together in beautiful harmony, creating a sake that truly embodies both depth and elegance.
