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Wind Forest Aizan 807 Squid Harvesting

Wind Forest Aizan 807 Squid Harvesting

奈良県／油長酒造

*Please note that purchases are limited to two bottles of each variety.

This limited edition sake is made from Aiyama rice grown in Hyogo Prefecture's Special A District, polished to 80%. It is made using our unique pressing method, called "Ikakitori," and is squeezed into a tobin.
* "Soratori" is a pressing method developed exclusively by Aburanaga Sake Brewery. By submerging a sieve-shaped screen in the mash and transferring it to the tank, the mash is pressed in an oxygen-free, pressure-free environment.

Specific name, etc.: Junmai / ALC (%): 16.0 / Main ingredient: Aizan / Rice polishing ratio (%): 80 / Yeast: Association No. 7 / Sake meter value: / Acidity: / Amino acid content: / Brewing year: 2023

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥1,980
¥1,980
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Producer/Brewery ( Nara Prefecture / Aburanaga Sake Brewery (Kaze no Mori, Takanaga) )

Located in Gose City, Nara Prefecture, this brewery was founded in 1719. Nara Prefecture is said to be the birthplace of Japanese sake, and the techniques that form the basis of modern sake brewing techniques were established in Nara at the end of the Muromachi period. With this historical background, Takacho has inherited the techniques and brewing methods established by the great temples of Nara and preserves the traditional dignity of Nara sake, while Kaze no Mori is constantly incorporating modern technology and creating new traditions, brewing sake from both a traditional and innovative perspective.

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