Kaze no Mori ALPHA6 - A tribute to No. 6 2024 Manaka-dori Unfiltered Undiluted Unpasteurized Sake (Reiwa 6 Brewing Year)

*Please note that purchases are limited to two bottles of each variety.
*The neck part of the product image is taken from the middle.

The basic rule at Kaze no Mori is to brew with No. 7 yeast. I was intrigued to see what would happen if I brewed Akitsuho with No. 6 yeast, which remained an option for Kaze no Mori until the very end. So, in 2021, I started "Kaze no Mori ALPHA 6: A tribute to No. 6."
Kaze no Mori, made with No. 6 yeast, can be summed up in one word: "High-quality and elegant Kaze no Mori." Compared to No. 7 yeast, it has less aroma and variety, and the flavor is less complex and high-quality.
In the 2023 brewing year, rice was polished to 70% to bring out the depth of flavor, but this year it will be brewed again with rice polished to 66%. The koji used is "white koji," which is generally used for shochu, and produces citric acid that cannot be produced with "yellow koji," which is used for sake. This adds a rich acidity from the citric acid to the fine flavor of No. 6 yeast, resulting in a refined, sharp flavor.
This product is the "Manakatori" version of "Kaze no Mori ALPHA 6, a tribute to No. 6." This Manakatori is a sake that is pressed mechanically (using a Yabuta press), but without pressure, and only the dripping part is extracted, resulting in a soft mouthfeel and rich aroma. Combined with the texture of the hard water used in brewing, this is the richest and most profoundly flavorful of any ALPHA6 to date.