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

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

奈良県／油長酒造

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

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.

Specific name, etc.: / ALC (%): 14.0 / Main ingredient: Akitsuho / Rice polishing ratio (%): 66 / Yeast: Association No. 6 / Sake meter value: / Acidity: / Amino acid content: / Brewing year:

<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.

¥1,705
¥1,705
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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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