Kazenomori露葉風 807 笊籬採り
marumaruo
I bravely fulfilled my 🐶 stroll while feeling the pollen, bought some yakitori on the way home, and then hurried home.
Today, I decided to try "ikakitori" from the Kaze no Mori series, which has been on the market for a long time. It is a unique and revolutionary technique to separate moromi and sake by submerging a colander (like a bamboo basket) into the moromi.
By pressing the sake without removing the moromi from the brewing tank, both the moromi and the sake are almost never exposed to air.
The sake is then sucked up into the tank with special brewing equipment. The sake is then bottled using a special bottling and filling machine that fills the bottles while injecting nitrogen gas, an idea developed by the company, to ensure freshness and extremely low dissolved oxygen content before being released into the warehouse. I don't know about that.
The rice is milled to 80% and the brewing water is deep groundwater from the Katsuragi mountain range.
It has a light acidity and a pleasant white grape-like astringency. And the gaseous sensation is recognizable even with hay fever. Enjoy it first in a glass of champagne, then in a Burgundy glass. It is interesting to see the freshness, aroma, flavor, and bitterness spread out. All right, let's eat some yakitori! Let's eat some yakitori!
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