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風の森Kaze no Mori
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Kaze no Mori Flavor Chart

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Kaze no Mori 1Kaze no Mori 2Kaze no Mori 3Kaze no Mori 4Kaze no Mori 5

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Location

1160, Gose, NaraOpen in Google Maps

Timeline

Kaze no Mori秋津穂657 真中採り
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shogot1978
-Kenji Murakami It has been a long time since the "Wind Forest". It's Father's Day, We were a little bit extravagant and picked Akitsuho 657 from the middle of the bottle. It is the part that drips from the press without applying pressure, which makes it soft on the palate and rich in aroma. It is so refreshing and gaseous that it is hard to believe that the rice is polished to 65%, the quintessence of Kaze no Mori. I would like to drink it again.
Japanese>English
Kaze no Mori愛山807 真中採り
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ハム酒
Very fruity aroma of grape type. Chilli. The core is firm, but it slips out easily, leaving a clean and crisp finish. It leaves a beautiful aftertaste. Aizan. Negimata
Japanese>English
Kaze no Mori秋津穂507 真中採り 氷温熟成
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Hiz
Does ice aging give roundness to the quality of sake? Mellow Personal preference 70/100 [Sweetness/Spiciness] Sweet☆☆☆☆⭐️☆☆☆☆☆☆☆ dry Appearance. [Color]. Almost colorless and transparent Aroma》 《Fragrance》 《Medium Medium Ginjo aroma ○ Muscat, pear Ingredient aroma - Mochi Aged aroma Other [Examples] Mainly mild ginjo aroma Taste [Attack] Slightly short [Texture] Slightly thickened Mild Fine texture of foam [Taste] Sweet ○ Thick Acidity △ Fresh Bitterness Umami (flavor) △ Elegant [Complexity] Medium [Aroma] Medium Same as Kamitachiko [Lingering] Medium [Classification by aroma characteristics] Sake with fragrance △ Sour sake △ Mellow sake Mature sake
Japanese>English
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marumaruo
The theme of ALPHA1 is to pursue and evolve the possibilities of sake with creative techniques. The Kaze no Mori is designed with a low 11% alcohol content, and at 500ml, it's a little small for me💦. Bodai-brewing is an ancient technique developed at Bodai-san Shoreki-ji, the birthplace of sake in Japan, where the acid and amino acids from a special lactic fermentation process add complexity and depth to the sake. Hmmm...hmmm...I read the back of the bottle while sipping it. It has a fizzy, bubbly, melon-like fruitiness. The lactic acidity is also very nice, making it easy to drink. The bottle is small, so I have a feeling I'll finish it before the flavors change. I wonder if it is naturally urging me to drink slowly 🤔.
Japanese>English
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kyogokudou
The No. 6 yeast has a strong acidity and flavor. Kaze no Mori is delicious, but as for this No. 6 yeast, I would have liked a little more freshness...
Japanese>English
Kaze no Mori秋津穂507 真中採り 氷温熟成
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34
Hiz
Does ice aging give roundness to the quality of sake? Mellow Personal preference 70/100 [Sweetness/Spiciness] Sweet☆☆☆☆⭐️☆☆☆☆☆☆☆ dry Appearance. [Color]. Almost colorless and transparent Aroma》 《Fragrance》 《Medium Medium Ginjo aroma ○ Muscat, pear Ingredient aroma - Mochi Aged aroma Other [Examples] Mainly mild ginjo aroma Taste [Attack] Slightly short [Texture] Slightly thickened Mild Fine texture of foam [Taste] Sweet ○ Thick Acidity △ Fresh Bitterness Umami (flavor) △ Elegant [Complexity] Medium [Aroma] Medium Same as Kamitachiko [Lingering] Medium [Classification by aroma characteristics] Sake with fragrance △ Sour sake △ Mellow sake Mature sake
Japanese>English
Kaze no Mori雄町 807 真中採り
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massa
I bought a bottle of Kaze no Mori, which is hard to find at liquor stores, even though there are many on the shelves. It is slightly carbonated and has a strong flavor. Rich sweetness. A little sourness. The rest is something hard to explain. Something that doesn't suit me... Is that why I can't get it?
Japanese>English
Kaze no Morialpha 夏の夜空2024
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じゅんちょる
The summer sake is released at 11 degrees. The sweetness and complexity of the rice, the minerality of the brewing water, and the gentle slight acidity of the "bodhi yeast" are abundant and light. These elements come together to give a grapefruit feeling.
Japanese>English
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We analyze the flavors based on everyone's comments and select similar brands.