The last time I bought Wind Forest, it was delicious! I wonder what other kinds taste like. I went to Mizuhashi Sake Shop to try to enter a new world of drinking comparison.
The last time I bought Kaze no Mori, it was delicious! I wonder what other kinds taste like. I went to Mizuhashi Sake Shop to try to enter a new world of drinking comparison.
Thank goodness it’s there. I had a good experience with Junmai Daiginjo, which was recommended to me by the clerk last time.
The days have passed since then, and my experience has improved to a certain degree. I decided to go for Junmai instead of Ginjo and picked up Kaze no Mori ALPHA8!
Kaze no Mori ALPHA8
It’s not a good shot, but what is it? The bottle is not like a sake bottle, but it looks like a bottle from the ancient Middle East.
The reason why we chose Kaze no Mori ALPHA8 is that it is 100% polished rice. Not that we don’t use rice, but that we don’t polish (shave) the rice. I’m interested in the fact that the rice is 100% milled rice. It is very interesting, isn’t it? The alcohol content is a little high at 16%. The 100% Akitsuho, which is made with local love, is the mark of Kaze no Mori. We are very interested in it.
It is a screw bottle. The brewer’s name is engraved on it.
Opening the bottle
Poof! Gas as big as champagne! This is amazing! I was blabbering to myself.
Oh, no. Did you notice it?
The difference from the usual.
Yes, I took off my glasses and looked twice. I took off my glasses and looked twice because they have a blue light cutoff. (Lenses with blue light cut are not clear lenses but have a slight yellow tint, which makes white objects look a little yellow.)
And if you look closely, you can see a gaseous feeling like carbonation.
The aroma is a faint vanilla sweet aroma of pure rice.
This hue is due to the fact that the raw material is made from brown rice, which gives the sake a slightly brownish tinge, rather than the transparency of typical sake.
Why milling from brown rice?
Brown rice is taken from rice and processed from brown rice to polished rice.
The degree to which the rice is polished is indicated by the milling ratio.
What are the effects of this process?
The more polished the rice is, the more pronounced the aroma will be when the sake is made. On the other hand, the closer the rice is to brown rice, the more complex the flavor will be.
“They created UNDERWATER… inspired by this beer…” No need to make it look like the color. I don’t think so, but upon closer inspection, the initial setup is very different from the sake I’ve seen so far. Inspired by the makers of a beer made with 80% brown rice, we looked into ultra-hard water, deep groundwater, No. 7 yeast, and the amorphous process.
In order to achieve this, they also invented our own unique process, the Amorphous process. The amorphous starch, which is usually achieved by steaming rice, is realized by a special heating and roasting process.
Is this a particular way of doing things? Everything is a non-theoretical use.
The impact is a ginjo-like aroma and citrusy sweetness like tangerine, changing to a sugary melon, with a slightly gentle bitter finish.
It is so good that you can’t go wrong with the Kaze no Mori series. It has a marrowy flavor and is a more junmai sake than the previous Kaze no Mori 507. It is easy to drink with a good balance of ginjo and junmai types, suitable for those who are not used to drinking sake until they get tired of drinking it, and for sake lovers to drink before a meal as a stretch for the stomach. It has a delicious sweetness that is the main flavor, so it is best served chilled as an aperitif. It might go well with stir-fried or oil-based foods.
I drank it with stir-fried vegetables and couldn’t stop.
In Japan, this home-style dish is stir-fried with vegetables, bean sprouts, and meat. It is a simple dish that can be made in any home.
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