When opened, it has a clean aroma with a hint of grain and sourness.
The viscous mouthfeel is followed by a rich sweetness like honey and a full-bodied flavor. After that, the acidity tightens without being overpowering.
The aroma is like dark caramel and a few medicinal herbs🌿. The sake level is -32, but the acidity brings the whole thing together 🤣It leaves a tropical fruit-like aftertaste after it goes down your throat 😋😋.
Wind Forest Weeks2024✨Flight opening: ‼️
First of all, the box is so cool and luxurious😍.
It feels gassy and very soft? Gentle?
It's such a delicious sake 👍
(I opened the bottle of Kaze no Mori because I was flying 😂)
Good morning, Mr. Muro.
You opened a bottle of sake that is too good to be a flight opening 🤣.
I'm very interested in this sake because it looks so delicious and it's from the label of a bygone era by Aburanaga who brews Kaze no Mori 😊.
Good evening, ma-ki-, ☺️
Aburacho's sake is a delicious sake 🍶 that I want to drink ‼️ every year ✨
The Kaze no Mori series is the most cost-effective and is for everyday drinking 😋, while the Takacho is for special occasions 💖 😍.
Aburacho's sake for the sake competition. I was curious about it so I bought it even though it was expensive ＼＼＼╦٩٩³('ω')و //／／／
The aroma is of acidic yogurt and strawberry with a strong acidity like red hot peas. It also has a slight mintiness to it.
The water quality is sticky, probably due to the hardness of the water. The first sip has a strong lemon flavor with a lively effervescence. The acidity does not linger and there are no unpleasant flavors.
The second sip is sweet. It is light and herbal rather than fruity. It leaves a slight richness on the tip of the tongue.
Unlike Kaze no Mori, this sake has a different acidity than Sengoku Shinmasa. To be honest, it may not be suitable for the sake competition, but I like the way the brewery dares to produce something like this 👍.
We are celebrating the passing of the first round of SAKE DIPLOMA examinations by our sake friends one after another 🍶.
This sake was entered in the National New Sake Competition by Aburanaga Sake Brewery, which is famous for Kaze no Mori.
Although it did not win any prizes this time, we were looking forward to seeing what one of our favorite breweries, Aburanaga Shuzo, had to offer at the National New Sake Competition!
The exterior is a slightly pale yellow-green crystal.
Fine gas bubbles in the sake bottle 😳.
The aroma is of pears and young strawberries with refreshing acidity, with a hint of banana in the background.
The nose is rich with rice aroma like freshly pounded rice cake and powdery mineral aroma.
The aroma is very typical of Kaze no Mori.
The texture is smooth and slightly thickened.
A pleasantly stimulating gasiness.
The first touch is a beautiful sweetness that is both refreshing and intense.
From there, a moderate acidity finishes with the release of the gassy feeling.
The lingering finish is long, with a slight bitter aftertaste.
The gasiness and aroma are not typical of the sake on display, but anyone who drinks it will know it is Kaze no Mori!
A sake that does not match the quality of the sake being evaluated, but rather tests the evaluation of its own brewery's sake at the sake competition in reverse.
I would like to challenge myself to improve myself by following the example of Aburacho Sake Brewery and my sake friends!
Thanks for the treat 🍶.
Good morning, Aladdin 😀
It sounds like it was a challenging sake 😀.
I like Kaze no Mori too, but when I hear Takacho, it reminds me of Bodhi Hashiro that I got at Shoreki-ji 😇.
You are doing a great job, Mr. Aburazin 😀
Hi Aladdin 🐦.
You have opened the perfect one for the occasion 👍✨I imagine the taste of the falconer label, but it's Wind Forest ❣️ and maybe the times will change for this challenge😊.
Good evening, Yasbay 😃.
Congratulations on passing the first exam: ㊗️
It was very inspiring!
I also love Takacho, a classic Bodhi Hashiro, but I drank it with that in mind, so it felt even more strongly like Kaze no Mori 😄.
Good evening, Pon-chan 😃.
It seems that gold medals have been awarded to various sake rice and yeast other than YK35 in sake competitions, so maybe the evaluation criteria are changing a little bit to keep up with the times 🤔.
I hope to change for the better too 😊.
It has a yellowish appearance, is thick and thick, and its sweetness spreads throughout the oral cavity. However, the aftertaste is not sticky and the acidity is not harsh.
Gentle aroma derived from lactic acid fermentation
Sourness of lactic acidity can also be felt in the taste
Surprisingly, the sake level is -32
It has a strong sweetness and a rich umami taste.
The combination of sweetness and acidity, which is hard to believe that it is 17% alcohol, makes it easy to drink.
Sake made the way it was made 1,400 years ago. I drank a lot of it at the corner. It was a little different from what I had imagined, with a strong sweetness. I see that the sake level is -32. I was quite satisfied with just one glass. Sake made by the Yucho Sake Brewery is interesting and good.
Long hawk left at room temperature on the counter.
Heated to recommend a perverted sake to a young girl (in her third year of working) who went with me.
This Takacho has been aged for 3 years (maybe?). I heard it's aged for 3 years (maybe?).
It has a yellowish color and has a full of matured sake feeling.
The effect of aging and heating up the sake? It has a gentle sweetness and a caramelized taste, but overall it tastes mellow 😊.
I still like this one 🥰.
Kijoshu? Mirin? It is about as sweet as mirin (sweet sake), but it is surprisingly drinkable because of its firm acidity, slight fizziness, and nama-shu (unpasteurized sake).
Aromas of cheese, honey, and melon.
Bodhi yeast from the Kaze no Mori brewery.
A little more caramelized than Daigo no Shizuku. The acidity makes it sharp and this is also delicious.
I like Bodai Hashiroshi even though it has a strong taste. I think it would be good with hot sake once the gassiness is gone, but I would drink it before the gassiness is gone.
I'll drink it before it loses its gas.
It's good with soda.
It will be a new sake from Takacho.
The first aroma is faintly sweet and sour.
It has a full-bodied sweet and sour taste in the mouth.
This year, there is no caramel or Mitarashi-dango sauce at all.
A little lighter than last year.
Is it because of the rice? Maybe they changed the brewing process?
Maybe this one is easier to drink because it has no peculiar taste 🤔.
At any rate, this was delicious ✨
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奈良県の人気銘柄「風の森」を醸す油長酒造が、新たな醸造所「葛城山麓醸造所」（通称：「山麓蔵」）を開設します。 これまでも、全量無濾過無加水の「風の森」や、奈良県に伝わる寺院醸造を探求した「水端」など画期的な取組を続けてきた油長酒造。本社「御所まち蔵」から7km離れた棚田の中腹に、あえて新規に建設する醸造所で目指すのは、米をめぐる新たな仕組みづくりだといいます。 地元の歴史と自然を大切にしながら、地域の農家と連携し、持続可能な酒造りを目指すその取り組みについて、現地で話を聞きました。SAKE Street | プロも愛読の日本酒メディア
油長酒造株式会社（奈良県御所市）は、代表銘柄「風の森」を多彩な料理とともに楽しめるイベント「風の森WEEKS」SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
