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Kaze no Mori Test Brew Ver.3 Unfiltered Raw Sake

Kaze no Mori Test Brew Ver.3 Unfiltered Raw Sake

奈良県／油長酒造

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

The new Katsuragi Sanroku Brewery (Sanrokugura), scheduled to begin operation in 2024, plans to brew using Akitsuho rice, grown without pesticides or chemical fertilizers, or primarily with reduced levels of pesticides. To bring out the unique characteristics of the rice, they have been experimentally brewing Kaze no Mori rice, which is less polished than before, with a polishing ratio of around 90%. This Ver. 3 uses new brewing methods, such as using "soft water" for the brewing process and then "hard water" for the mash stage.
The aroma is reminiscent of white grapes, and the complex, rich flavor derived from the rice. Even though the rice is 90% polished, you can still feel the freshness that is characteristic of Kaze no Mori.

Specific name, etc.: / ALC (%): 14.0 / Main ingredient: Akitsuho / Rice polishing ratio (%): 90 / Yeast: / Sake meter value: / Acidity: / Amino acid content: / Brewing year: 2024

<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.

¥1,760
¥1,760
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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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