Made with yeast derived from a rose flower. It looks cherry colored from the yeast but it smells like cherries too. It’s creamy and packed with umami from the cold lactic fermentation (Kimoto) and the super geeky Hyogo grown Aiyama rice only polished to 90%. Then the rose flower yeast adds a layer of refreshing acidity and a hint of sweetness. Afuri Ohana Kimoto Junmai Muroka Nama can be served chilled or room temperature, try it with grilled pork, seared steak or as you begin your afternoon.