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Kaze no Mori Future Prediction Sake II "The World of High-Temperature Fermentation"

Kaze no Mori Future Prediction Sake II "The World of High-Temperature Fermentation"

奈良県／油長酒造

Released to commemorate Kaze no Mori's 25th anniversary. While sake is generally brewed through low-temperature fermentation in winter, in the Middle Ages sake was brewed in summer at temperatures approaching 30°C. This product was brewed in anticipation of the future, as Kaze no Mori 25 years from now will be able to freely combine high-temperature fermentation like in the Middle Ages with modern low-temperature fermentation to express multi-layered aromas and flavors, making it a Kaze no Mori unlike any other before.

Specific name, etc.: / ALC (%): 14.0 / Main ingredient: Akitsuho / Rice polishing ratio (%): 90 / Yeast: / 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.

¥2,750
¥2,750
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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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