YSTJ
Kaze no Mori: Future Prospective Sake I. "Five Types of Microorganisms".
Kaze no Mori's 25th anniversary sake is an experimental sake brewed in anticipation of the future 25 years from now.
In addition to the yeast, yellow yeast, and lactic acid bacteria normally used for modern sake, five types of microorganisms (Pichia and white yeast) are used to create a multilayered aroma and taste that would have been present in pre-medieval sake brewing.
It is stored in ice temperature for one year before being uncorked.
The gassiness has subsided, but the freshness is still there. The expansive aroma derived from the Pichia fungus has banana nuances.
The citric acid-like acidity derived from lactic acid bacteria and white yeast mold spreads in layers, giving it a complex yet harmonious taste. The depth of the umami and the bitterness of the aftertaste are more firmly felt. It is still outstandingly delicious!
We have another bottle in stock and are looking forward to opening it after more time!
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