“What does Kaze no Mori mean to you?” This is a question visitors often ask when they first arrive. Kaze no Mori. The name itself evokes images of a serene and lush landscape. It is located at the foot of the Kongo-Katsuragi mountain range. A pleasant wind blows through the area all year.
Kaze no Mori began in 1998. It was inspired by a desire to offer local people unpasteurized sake. The sake is made from rice grown locally. It strives to enrich and enliven everyday experiences. This is the value of Japanese sake.
Kaze no Mori is more than just a brewery. It is a place where tradition meets innovation. It renews conventions. It creates new traditions. Incorporating the latest technology it builds upon the traditions of Nara Sake. These traditions were established 500 years ago. Kaze no Mori endeavors to create sake only possible today. It undertakes the challenge of discovering the sake of the next generation.
The Kaze no Mori series discovers the differences in taste and aroma. These differences arise from changes in rice variety and polishing rate. The Kaze no Mori ALPHA series approaches brewing with an open mind. It embraces the latest technology. It journeys to discover the future possibilities for Japanese sake.
Consider the stimulation of your five senses when experiencing Kaze no Mori. The pop of the cap as the bottle is opened. The clear lemon-yellow hue of the liquid. The small bubbles formed by the residual carbon dioxide. The faint aroma of fruit as you bring the glass closer. The silky thickness of the liquid and medley of tastes spread across your tongue. The refreshing aromas as you breathe out through your nose. The lingering acidity cleanses your palate after.
Kaze no Mori began with Akitsuho rice from the Kaze no Mori mountain pass. This is the brewery’s flagship product. It is an embodiment of terroir and roots. The Akitsuho rice varietal is ideal for brewing Kaze no Mori. All Akitsuho rice is grown locally by contract farmers. Enjoy the rich volume and full flavored palette of a freshly-pressed sake. It is the original and exemplary rice of Kaze no Mori.
The 507 Series maximizes smoothness of texture and rich fruit tastes. This is achieved by using highly polished rice. Careful management of the fermentation process is important. All rice used in this brew is Akitsuho from local contract farmers. Experience the extraordinary balance of a rich expansive palette of tastes with a clean finish. This can only be delivered by an unfiltered brew with no added water.
The 807 Series uses rice that is only polished lightly. It makes full use of the energy of the land. This series seeks to maximize complexity and diversity of taste.
With each bottle of Kaze no Mori, you get to enjoy two taste experiences. Just after opening a fresh bottle, you may sense the gentle prickling of carbon dioxide gas. This gas remains from the fermentation process. After a few days, the natural carbon dioxide gas will evaporate. This leaves the rich taste of Kaze no Mori in its essence. You may enjoy the abundant flavors and umami deriving from the rice. Savor the fruit aromas and acidity produced by the yeast.