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marumaruomarumaruo
在宅をこよなく愛する過労者です

Registered Date

Check-ins

105

Favorite Brands

6

Most Check-in Brands

Senkin
8(36.36%)
Kazenomori
5(22.73%)
Ubusuna
5(22.73%)
Roman
2(9.09%)
Yuki Daruma
2(9.09%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
23(21.9%)
Nara
21(20%)
Chiba
12(11.43%)
Kumamoto
12(11.43%)
Fukushima
5(4.76%)

Timeline

marumaruomarumaruo
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marumaruo
This junmai sake is brewed with 80% polished Yamadanishiki and is designed to be dry for Kaze no Mori. The first "arabashiri" and the last "yamashita" are cut off and only the middle part is harvested. It is clear while maintaining the potential of the rice. It has a gassy, banana-like aroma typical of Kaze no Mori, and a sour aftertaste similar to strawberries. There is also a bitter taste and a deep flavor. I thought it was too cold today, but cold sake is always good....
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marumaruo
A label with impact. This is an unfiltered, unpasteurized sake. It is bottled within 24 hours after being squeezed to enjoy its delicate aroma and freshness. This junmai ginjo-shu is made by polishing up to 50% "Sake Mirai," a new variety of rice suitable for sake brewing with high brewing characteristics, which is a crossbreed of Yamadanishiki. The change from Association No. 9 yeast to 1401 yeast is reputed to have increased the power of the rise when drinking. Tianqing" is a Chinese expression for the ideal color of celadon, which was used by the Chinese emperor of the 5th Later Zhou Dynasty to describe the blue of the sky after the rain. The name "Tianqing" is taken from the Chinese phrase "the blue of the sky after the rain, when the clouds break and the sky begins to clear". The sake brewery in Chigasaki, Kanagawa Prefecture, is characterized by its penetrating freshness and moist flavor. Chigasaki sounds like something I would love to be a part of. The fruitiness, acidity, and a gradual sweetness were pleasant!
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marumaruo
This sake is highly anticipated for long autumn nights🍁. This sake is made from pure rice with a pure sake base. It is brewed with contract-cultivated Yamada-Nishiki carefully selected from two villages in the highest special A district in Hyogo Prefecture, the birthplace of Yamada-Nishiki, and the famous water of Fushimi. With carbon dioxide gas from fermentation and low alcohol content of 12%, it has a lightness that makes it easy to drink if you are not careful. It has a powerful flavor with the gorgeousness and minerality of Yamada-Nishiki. Hinichi Brewery was founded by Hidehiko Matsumoto, who served as toji (chief brewer) of Sawaya Matsumoto. At the time, a post about the president and directors leaving the company was widely spread on SNS. It must have taken a lot of determination and hard work for him to start a new path with the "Nichinichi" brand. As a company employee, I can only eat the delicious food with utmost politeness. 🙏🏾
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marumaruo
Akitsuho is considered to be Kaze no Mori's signature sake. It is brewed with 65% polished rice from Akitsuho rice grown under contract in Nara Prefecture, using deep hard water and prolonged slow fermentation. Akitsuho is a cross between "Yamabiko" and "Nihonbare" rice, and is characterized by its clear sake quality. When the bottle is opened, it makes a light spontaneous sound. There have been no outbreaks of amadon recently, so I am completely at ease. I have to keep my eyes on the prize, though. Among the Kaze no Mori series, this one has a good overall balance. It is light with a refreshing acidity and fizziness, but has a deep and lingering flavor from its richness, bitterness, or umami. Still, good cosiness.
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marumaruo
Now that the nasty work is over, why don't we drink as much sake as we like today? It's a cold day, but I'll do it with cold sake. Brewed with 80% low-polishing Omachi rice from Okayama Prefecture, this classic Kaze no Mori is fermented at low temperatures for a long time with No. 7 yeast and super-hard brewing water. Banana-like flavor, such a great taste, but at a very reasonable price. I'm so tired from work that I'm not sure if my tongue is stupid or if it's just not as gassy as usual. I'm not feeling well! The 807 series has a strong sweetness and depth of flavor, and the 807 series has a good body, so you don't have to choose what to serve with it. It was also perfect with hard-fried potatoes flavored with yuzu kosho (Japanese citrus pepper).
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marumaruo
ALPHA explores the possibilities of sake with creative techniques, and TYPE5 is Kaze no Mori enjoyed with warmed sake. A unique sake mother using lactic acid fermentation expresses the delicious acidity produced by lactic acid bacteria, and a portion of the brewing water is made from 10-year-old sake and ALPHA brewed the previous year, adding depth that only age can create. It is said to add depth that only age can create. It is an interesting attempt to have people enjoy it cold, at room temperature, or warmed up. First, a cold sake. The color is canary yellow and it has a gaseous taste. I would have preferred to drink it cold, but I held back. The sticker on the glass tells you the right temperature by changing from black to pink. The sticker changes color at around 35℃. He said that warming up the sake mellows out the sweetness and accentuates the acidity, making it tighter and tighter. It's been too long since I've had hot sake, so I'm at a loss. But the lactic acidity gives it a richness and depth that is reminiscent of old sake. Ummm, yummy!
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ジェイ&ノビィ
Good evening, marumaruo 😃. Congratulations on your 100 check-in at Kaze no Mori where you can enjoy both cold and heated sake 🎉. The sticker showing the temperature is also interesting 🤗I would like to try the heated 🍶 sake from Kaze no Mori 😋.
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marumaruo
Good evening, Jay & Nobby - 100 check-ins, anniversary ✨I enjoyed your wind forest temperature progress!
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45
marumaruo
I'm afraid to open a bottle of my favorite at this late hour of the night. As a reward for working hard. Only a cup of noodles in the morning, my stomach was aching from the continuous tension of work... Now, let's see... Sentori Naturale is made from organically grown Kame-no-o, with a milling ratio of over 90%, and brewed in a wooden vat with completely additive-free nama-moto (fermented sake). This time, instead of brewing water, the organic kijoshu was brewed with last year's vintage organic naturals. The full-bodied sweetness, like that of noble rot grapes, is enchanting. It also has a rummy flavor and a gaseous sensation, which gives it a depth of flavor. It is said to be delicious with carbonation as well. Hard to try 💦.
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ジェイ&ノビィ
Good evening marumaruo 😃. Thank you for your continuous work with tension 😌. Sentori is a great choice for such a time! I haven't had organic naturals for a while 🥲 but I'm sure it will soak into your tired body 😌.
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marumaruo
Jay & Nobby, I enjoyed your organic naturals! Sake is great! Take care of your back pain!
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marumaruo
It's completely chilly, a change from yesterday. I'm tempted to try lukewarm or hot sake, but I decide to go with cold sake again today. Akitsuho 657 is a standard product of the Kaze no Mori brand, made from contract-grown Akitsuho rice from Nara Prefecture, polished to 65%, and fermented slowly at low temperatures with No. 7 yeast. The aroma on the nose, the firm umami flavor, but with the moist and gentle mouthfeel of ultra-soft water, gasiness, and freshness, it is easy to drink. As time goes by, you can taste the astringency, acidity, and complexity of the flavor, but because the price is easy on the pocketbook, you can enjoy it without thinking too much about it. It is a light and refreshing sake, which is a good choice for a mealtime drink in the Kaze no Mori series. This time, the snack was red meat fish marinated in sweet and spicy sauce. The spiciness goes well with the soft and gentle flavor of Akitsuho!
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marumaruo
The autumn shipment of the "Black-and-White Animal Series" is a zebra design. The last one we received was a panda🐼. 58% polished Omachi from Okayama Prefecture, junmai hi-iru sake. The low-temperature aging process is said to have promoted maturity and mellowness. It has a fresh gasiness, tropical fruit aroma like papaya and mango, and the mouthfeel has the flavor of matured Omachi, yet it is refreshing. The wine was paired with jar-jar noodles. It is said that this wine goes well with lukewarm heating, but I still prefer it cold or chilled.
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marumaruo
It's autumn rain, it's getting chilly, and sake is great to be enjoyed in a relaxed atmosphere. This is a cosy sake with the full flavor and sweetness of Yamada-Nishiki rice. The "80" on the label means 80% polished rice, and the "7" indicates yeast No. 7. Despite the low rice polishing, the sake is fermented at ultra-low temperature for a long time, which gives it a voluminous taste and the umami of Yamadanishiki. The soft gaseous sensation is my favorite, but as time goes by, the fizzy feeling disappears and the umami flavor of the rice increases dramatically. However, it is difficult for the "swishy" tribe. I think I will drink it again today!
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ジェイ&ノビィ
Good morning, marumaruo 😃! It's really cooler now that I miss summer ☀️ 😌 and the Wind Forest is always good to drink 😙 We are part of the Swissy tribe too 🤗.
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marumaruo
Aburacho Shuzo is a long-established brewery started in the Edo period. Multiple brands, a wide variety of different rice, and good cosmetics make it hard to make a choice 😋. The Kaze no Mori ALPHA series was introduced as "a brand that sets its sights beyond the conventional Kaze no Mori and pursues the possibilities of sake through creative technology" and aims to take a new approach with new technology. Here we are welcomed, and the theme is the door to the next chapter. It was named "Door to the Next Chapter" to expand the possibilities of sake and to be a door to the world of sake. To begin with, ALPHA1 is a sake designed with a low alcohol content. In addition, it is designed to be a sake with fruitiness and density, and is made from Akitsuho rice with a milling ratio of 70% and an alcohol content of 14%. 14% alcohol by volume. Despite the high degree of rice polishing, it has a soft mouthfeel. Sweet and sourness is a characteristic of Bodhidashi brewing. Strawberry-like flavor at first, gradually changing to Yubari melon-like flavor. Combined with the lightness of the gasiness, we drank it before we had time to enjoy its progress.
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marumaruo
Phew. Let's open a fresh bottle today. The screw bottle is a sign of security. No need to be surprised by a bottle of Tendon. Asahi rice is the origin of many types of rice. While it has the graininess of a traditional variety, Bizen Asahi Rice from Okayama Prefecture is brewed as a light, refreshing sake. Is the sweetness peachy? 50% polished rice, 15% alcohol by volume. The clean and crisp taste was good on a hazy cloudy autumn day.
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ジェイ&ノビィ
Good evening marumaruo 😃. A fresh bottle of 🏷️ sake is perfect for the 😏dull weather ☁️ 🤗. A bottle of refreshing sake is the best 😙.
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marumaruo
I have some work left to do, but I'm going to start my evening 😆. Dew Leaf Breeze 507 is a staple of Kaze no Mori. It has a gassy, strawberry-like soft sweet and sour taste, light but mineral, and a deep flavor. Stable taste. I paired it with bongole pasta. Seafood and garlic go perfectly with it. The saltiness is just right!
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marumaruo
On the last day of the holiday weekend, I put a little work away for tomorrow because I am a worrier. After purifying myself, it was time to open the bottle. The rice used for this sake is special. Farmers in Mima and Awa cities in Tokushima Prefecture have been carefully growing this rare rice since 2019 while looking up at Mount Kenzan. They say it has an elegant sweetness. The only two breweries in Japan that use this rare rice are Miyazumi Brewery, which brews Collage, and Kangiku Brewery. Kangiku Meijo also has a Junmai Daiginjo, which is very rare. Aizan, the queen of sake, is known for its beauty and elegance. In addition, Kangiku Meijo brews a limited edition Occasional Series only once a year for the sip of the drinker. The taste is clear and sharp, with a soft sweetness lingering aftertaste. It was a sake that could be drunk chibirichibiri!
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marumaruo
The beginning of a three-day weekend. Enjoy a day free from work and nothing to do. We open a bottle of this special one. Yamada-Nishiki June lot in early summer. Poured into a Holmgard champagne glass, we love the fine bubbles that rise and fall. The sweetness of the Yamadanishiki runs first, then the light gasiness, acidity, and fresh, muscat-like flavor. Yummai! This wine is brewed in the mountainous area of Wasui-cho, Tamana-gun, Kumamoto Prefecture, a region blessed with nature. The area has a 2,000-year history of rice cultivation and is recognized as a Japanese Heritage Site. The rice is grown in rice paddies in the same area as the brewing water, and is all grown in the Kikuchi River basin. Japanese terroir, or "natsudo," is an indigenous production climate, and the spirit of prayer is respected. The regulations are "Kikuchi River Basin" and "Namahashi-zukuri," and there are two stamps on the label on the back. We gratefully accept them.
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marumaruo
A limited edition sake with the theme of Yamahai to be enjoyed chilled. Yamahai is characterized by its unique flavor, such as depth of flavor, richness, and maturity, due to the precision of the process. This one stands out for its refreshing acidity and dryness rather than Yamahai. It is also good with ice. This bottle is shipped freshly pressed and designed to be balanced when chilled. You can read that thought on the back label, and it makes you laugh when it describes the summer climate as "ku️⭕️ hot midsummer". Yes, it was k️⭕️ hot this year too. It clearly says it's not suitable for hot sake even though it's Yamahai 😂. Summer is over. If there is a beginning, there is an end. I always try to think of this when a job I'm not good at comes down to me. When there is a beginning, there is an end. The three-day weekend is over, kusun😢.
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ジェイ&ノビィ
Good evening, marumaruo 😃. This one looks interesting! Might be perfect for those of us who love dracic acid 😋. It's true that things always have an end 😌, that's why we do our best 💦 and regret 😅.
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marumaruo
Hi Jay & Nobby! If you like Draught Acid, I think you'll find Yamahai interesting, chilled and enjoyable. I hate facilitators and presentations at work. So I chant the incantation "If it starts, it ends" before a meeting!
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marumaruo
The autumn preparations for sake are progressing rapidly. We have been unable to obtain rice for a long time now, but we have enough sake to last us a while. I appreciate every sip more than usual. This is an unfiltered, once-heated junmai ginjo, 55% polished rice. This is the last bottle of the Flight Series trilogy from Kangiku brewery in Chiba Prefecture. It is named "Arrival" (landing), as it resembles an airplane landing at Narita Airport, which is tinted in autumn orange to give a sense of the atmosphere of Kujukuri-hama in autumn. It has a sweet and gaseous taste like a rummy, as well as the flavor and acidity typical of Omachi.
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marumaruo
Akitsuho 657 is a bottle that is said to be the origin of the brand. It is fruity while having the depth of flavor that only unfiltered can provide. As time goes by, the minerality and bitterness also increase, and the aftertaste is good. Yet, it has a good cost performance.
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marumaruo
The first day in a long time that I don't have any work worries. I enjoy nothingness to the fullest. I have a glass of chilled sake by my side. This is a low-pasteurized sake, but the long, ultra-low-temperature fermentation allows you to fully enjoy the flavor of Omachi. In a large champagne glass, it has a firm sweetness with a fine gasiness, yet it is light and easy to drink. The complexity of the flavor makes it interesting to drink over time. You can also take a nap as it is. This is what weekends are all about 😆.
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ジェイ&ノビィ
Good evening marumaruo 😃.
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marumaruo
The weather has been getting cooler and cooler, and when I went to a liquor store for the first time in a while, I saw a lot of salmon ready for the fall season. The sake is made from 100% "Kinmon-nishiki" harvested with reduced agricultural chemicals, heat sterilized, and aged at low temperature until the beginning of fall. This autumn sake is said to be made with less aroma than regular Ding and is suitable for aging. It is brewed with Kuroyauzui, which is said to be the softest water in Japan, so the softness and fineness of the sake can be enjoyed. The color is a golden liquid with a slight yellowish hue. It has a clear and refreshing flavor. The first sip is enchanting with its sweetness and umami flavor, like ripe apples 🤔. I've had a hard week at work, I thought with tears in my eyes. Welcome to the weekend!
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ジェイ&ノビィ
Hi marumaruo😃 It's the season of autumn sake 😌😌good sake can turn your teary eyes🥲 into smiles 🤗. We too need to go out to harvest 🍁 autumn sake 🍶 🤔.
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