moko
This sake is from Kubo Honke in Nara Prefecture.
The aroma is almost imperceptible with just a slight hint of acidity.
It is crisp but also mellow and well balanced.
Japanese>English
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moko
This is a series of Kaze no Mori where the rice is not polished much.
I couldn't tell the difference between this series and the other series, but I felt the bitterness was stronger because the rice was not polished.
However, it is still delicious.
Japanese>English
moko
This sake is made in Yoshino, Nara Prefecture.
It has a mild aroma and a rich taste.
I heard that the brewery also makes liqueur, so I'd like to try that too.
Japanese>English
moko
507 of Wind Forest
The aroma has a strong apple feeling 🍎
Very easy to drink along with the 657 before this, so be careful not to drink too much!
Japanese>English
moko
The sweetness of the rice is well conveyed when you drink it.
It has a slightly sweet taste, but it is also crisp, so I think it is the type that you will not get tired of drinking.
Japanese>English
moko
The aroma has a strong sourness like cheese.
It's not for everyone, but it has a rich yet refreshing taste that makes it suitable for everyday drinking.
Also good as a hot wine analyst
Japanese>English
moko
Kaze no Mori Akitsuho 657 Series
65 means the rice polishing ratio and 7 means it was brewed with No.7 yeast!
This is the most orthodox Kaze no Mori, and the price is reasonable!
It has a faint fruit aroma, and the gasiness that only raw sake can provide is very refreshing and easy to drink.
After a few days, the gas will dissipate to some extent and the original flavor of the rice will stand out, making it a sake that can be enjoyed twice.
Japanese>English
moko
I have been curious about this brand for a long time.
It has a mild fruit aroma, but the rice taste is very strong.
I like darker sake, so it was perfect for me.
It's a name that's at the top of the rankings and I can't wait to repeat it again and again.
Japanese>English
moko
Hiragana version of Sanmoro-Sugi
Compared to the kanji version we drank before, the base is similar, but it's mellower and this one is easier to drink.
There was a little sourness, but it was almost unnoticeable.
There was a different kind, so I'd like to try it!
Japanese>English
moko
Chinese character version of Mitsumotosugi
Very easy to drink with a freshness similar to grapes.
The brewery uses subsoil water from Mt. Miwa and is particular about washing the rice.
This is a sake that I would strongly like to repeat!
Japanese>English
moko
Not much of an aroma.
The base is dry and the lactobacillus is strong or has a yogurt feel to it.
I'm not a big fan of dairy foods, so I didn't find it suitable for me.
Japanese>English
moko
The flavor is similar to that of pineapple or banana, and I was surprised that such an expression could be created using only rice and rice malt.
It's a must try for people who don't like sake.
They also use their own yeast, which shows the strength of their commitment.
Japanese>English
moko
My first old sake.
It's been aged for 5 years in the "Meisyu-gura", a mine storage facility owned by the brewery.
To be honest, I couldn't tell any difference in the aroma from what I usually drink.
The color is definitely a bit tinted.
The taste is quite rich and juicy!
Japanese>English
moko
The aroma is subdued
It is refreshing until you drink it, and the aftertaste is a little spicy.
Dew leaf wind of sake rice is rare
Japanese>English
