Kaze no Mori Takacho Junmai Daiginjo Sake, entered in the National New Sake Tasting Competition
Kaze no Mori Takacho Junmai Daiginjo Sake, entered in the National New Sake Tasting Competition
奈良県/油長酒造
This is the first product that Aburanaga Brewery has entered at the National New Sake Tasting Competition in 24 years.
Generally, new sake tasting competitions tend to reward sake with a rich aroma and smooth quality. However, the No. 7 yeast that Kaze no Mori regularly uses has high acidity and very little ethyl caproate, which is considered to be one of the ingredients in a gorgeous ginjo aroma, making it considered extremely difficult to win an award. However, Kaze no Mori decided to take on the challenge by using the No. 7 yeast that they have been using for over 25 years, and brewing it through a long-term, low-temperature fermentation using the ultra-hard water that is the foundation of their brewery.
Specific name, etc.: Junmai Daiginjo / ALC (%): 16.0 / Main ingredient: Yamada Nishiki / Rice polishing ratio (%): 35 / Yeast: Association No. 7 / 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.
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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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