Kazenomori秋津穂 山乃かみ酵母
YukiOk0408
Commentary.
The rice used for this sake is the standard Kaze no Mori rice, Akitsuho, grown in Nara Prefecture and polished to 65%. This is a limited edition brewed with Nara rice and Nara yeast, aiming for a new world of Kaze no Mori.
Kaze no Mori basically uses yeast No. 7, but this is the first time Kaze no Mori has used a special yeast called "Yamanokami yeast.
Yamanokami Yeast is a flower yeast unique to Nara Prefecture that was collected in the spring of 2012 from sasa lilies in the sacred grounds of the Ogami Shrine in Miwa, Nara Prefecture. It is named after the Yamanokami site, located west of Mt. Miwa, where ancient sake vessels were excavated.
The deep aroma that evokes forest trees produced by the Yamanokami yeast, the thick flavor that intertwines the complex five tastes unique to Kaze no Mori, and the minerality derived from the ultra-hard brewing water. These elements come together to create a one-of-a-kind flavor that is distinctly Kaze no Mori, yet has a distinctly new vibe."
It tastes like Kaze no Mori, but with a slimy sensation, and this is the difference in yeast? It is delicious, it does not betray.
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