Timeline
KumakichiI wandered by my favorite liquor store and saw Iyo Kagiya Junmai Ginjo Unfiltered Nama Sake brewed in a limited tank by Fujisawaya on sale, and I was so curious that I immediately decided to buy it!
I have high expectations for this sake, as it is the first sake made from "Matsuyama Mitsui" sake rice produced in Ehime Prefecture!
When I opened the bottle, I was surprised to find a refreshingly sweet, white grape-like aroma!
The drink is light but sweet and tasty, and the lingering acidity is a lingering taste that lingers on.
However, because of its strong flavor with 17.5% alcohol content, it gradually started to take effect after about two glasses!
It was a good bottle to enjoy the firm sweetness.
The second day, it was even more angular and changed to my favorite sweet and savory. This is a pretty good bottle!
Alcohol content: 17.5%.
Rice polishing ratio: 50% (100% Matsuyama Mitsui from Ehime Prefecture) SatomiSweet and tasty
However, there is a slight gaseous taste, so I was able to drink it easily.
Kaze no Mori, Ruyohafu 807
Unfiltered, unpasteurized, unpasteurized sake
Alcohol content: 16%.
Rice used: dewy leaf wind
Rice polishing ratio: 80
Yeast used: K-7 series SatomiHealing label♡♡
So cute I couldn't help but take it home 🥺.
"Tagaji Junmai Daiginjo Asahi"
A blend of "Juhachimori Asahi Junmai Daiginjyo" and "Juhachimori Asahi Junmai Daiginjyo".
It was gassy and had a good sharpness.
It was just right for a mid-meal drink.
Panda no kimochi
Unfiltered Nama Sake
Alcohol content: 16%.
Rice used: Asahi rice produced in Okayama Prefecture
Polishing ratio: 50
Sake meter: +1
Acidity: 2.0
Yeast: Association No. 14, No. 7, No. 1801 SatomiSoftly, softly, like a flower
Four-stage glutinous rice preparation using traditional techniques.
Soft and gentle sweetness☺️🍌🍈.
The aftertaste is so refreshing
I never got tired of drinking it and it was delicious ♫
Hanami Romain Junmai Ginjo
Alcohol content: 13%.
Malted Rice type : Gohyakumangoku
Kake rice: Yumenokou, Himenomochi
Rice polishing ratio: 55
Yeast used: Utsukushima Yume Yeast nabeHello.
Thank you for drinking sake from my home town of Minamiaizu! SatomiHey there, nabe!
I like to drink in Fukushima, so I have a high rate of choice ♫
I would like to drink again ♫ SatomiPolishing ratio 100%😳
Brewed with brown rice using a proprietary process.
Impressive champagne-like hue 🥂✨.
Kaze no Mori ALPHA 8 Earth Power ver2
Alcohol content: 16%.
Rice used: Koji/Koshihikari
Kake: "Akitsuho" from Nara Prefecture
Polishing : Koji/100%(Brown rice)
Kake/Half milled 100% and half milled 80 SatomiAkitsuho was delicious.
I was curious about the others, so here is what I chose next.
This is a reissue of Kinuhikari, which was once discontinued.
This one is also delicious~♡♡♡♡♡♡♡♡♡♡♡
It is refreshing with a gentle sweetness and sourness.
You can drink more and more.
I was told that the number of production is limited.
I'm glad I got to drink it 😋.
Kaze no Mori Kinuhikari 457
Challenge Edition
Junmai Daiginjo Unfiltered, Unpasteurized Nama Shu
Alcohol content: 16%.
Rice used: Akitsuho from Nara Prefecture
Polishing ratio: 45 SatomiLow al and gassy feeling.
Easy to drink and dangerous 🙄.
Sweet and sour in the mouth.
Clear and refreshing 🍏.
I almost finished it all at once.
I left half of it.
I'll try it again later in the week 😙.
akabu sakura 2022
Alcohol content: 12%.
Rice used: Ginga 60
Rice polishing ratio: 60
Yeast: Iwate yeast えりりんSatomi konbanhaa ´´Thank you´´ for the decision.
I'm waiting for akabu sakura🎶.
I'm looking forward to opening the bottle after reading your review❣️ SatomiThank you for your comment, Erin ♫
I'm excited to open the bottle 🥺 I'll drink the rest around lunch time on a sunny day 😋. SatomiIt was delicious and I drank it all up quickly. 😭
I was told that the flavor changes over several days after opening the bottle.
Next time, I would like to drink it slowly while enjoying the changes.
Kazanomori Akitsuho 507
Junmai Daiginjo Unfiltered, Unpasteurized Nama Shu
Alcohol content: 16%.
Rice used: Nara-grown Akitsuho
Polishing ratio: 50
Yeast: K-7 series Buyu純米吟醸 直汲み 無濾過生原酒 FUJISAWAYA special edition純米吟醸無濾過にごり酒 SatomiSchwarzenegger fresh!
I like active nigori sake ♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡.
Takeyu Junmai Ginjyo Naokumi Unfiltered Nama Sake
FUJISAWAYA special edition
Alcohol content: 15
Rice polishing ratio: 58 KumakichiThe last time I drank Kame-no-o, I was curious about the origami of Takachiyo, which I loved, so I bought it.
It was as good as I thought it would be...
The initial aroma is a faint fruit scent, but when you put it in your mouth, the ripe fruit spreads to your mouth at once!
The sweetness and sourness were so pleasant that I could drink it all in one go!
Alcohol content: 16 degrees KumakichiOne that I bought for the end of the year in a box.
This is the second bottle of sake from Tottori. It seems to be my second bottle of Tottori sake, but I have high expectations for it because it's one of the brands I've never had.
The aroma and taste are quite refreshing, and the sweetness and sourness are moderate, but the aftertaste and the ginjo aroma after gulping it down are quite dry and to my liking.
It was a Junmai Ginjo with a very beautiful taste!
Yeast: JSA No. 9
Rice polishing ratio: 50% (60% Yamadanishiki, 40% Tamaei)
Alcohol content: 15-16%. KumakichiJunmai Daiginjo made with 100% Yamada Nishiki from Hyogo Prefecture, the best of Eikoh Fuji's "unfiltered raw sake".
The bottle design is so cool that I didn't realize it was Eikoh-fuji at first, but I decided to buy it immediately because I like Eikoh-fuji.
It has a gorgeous ginjo aroma and a beautiful fruity sweetness that only polished Yamada Nishiki can produce.
Rice polishing ratio: 50% (100% Yamada Nishiki from Hyogo Prefecture)
Alcohol content: 16.5 きっしーThis label is 🤩
It is truly "Fullmetal Alchemist". I like it✨I want to find it✨. KumakichiMr. Kissy, I forgot to add a photo, but it also had a detailed explanation on the back that made a lot of sense! KumakichiWe are going to have Junmai Nigori of the local liquor store Fujisawa-ya's original brand, Shukuba-machi "Itabashi"!
This bottle of nigorizake is very tasty and you can enjoy the flavor of the rice. This is a bottle that you need to be careful not to blow out, but it is a fresh and lively sake.
You can taste the sticky flavor of the rice, but at the same time, the first sip of this nigorizake is very refreshing and thick.
Alcohol content: 17 degrees
KumakichiAt my favorite liquor store, I was interested in Shimofuri Roman's lightly nigori.
When I went to Aizuwakamatsu, I bought some sake from Miyazumi Meijo, which is famous for its collage, but this is from Hanaizumi Shuzo, which is a little further southwest!
The light green bottle with a beautiful label makes me feel like it's spring!
The first time you drink it, gently pour the top clear without mixing the ori.
It has a very beautiful clear appearance, a melon-like sweet and refreshing fruitiness, and a very elegant sweetness and sourness.
For the second cup, I mixed it well and continued to pour a cup of lightly nigori, cold.
It still has the same elegant sweetness and sourness, but it has a long aftertaste and is very drinkable and delicious!
I had an image that nigori sake had a strong alcohol feeling, but it had a gorgeous taste that was pleasant to drink without any miscellaneous flavors or heaviness.
It's a taste I like very much, so I'm sure I'll be repeating it!
Rice polishing ratio: 55% (100% Aizu rice)
Koji rice: 20% Gohyakumangoku
Kake Rice: 72% Yume no Kaori, 6% Himenomochi
Alcohol content: 17 degrees
Yeast: Utsukushima Dream Yeast
Brewing: 4-stage brewing with glutinous rice 
KumakichiI found an interesting one in my favorite wind forest and bought it.
Kaze no Mori Type8 Chikyu no Chikara ver.1 Brown rice use rate 60%.
A sake made from brown rice at Kaze no Mori? I was curious about what it would taste like, so I bought it right away!
When I opened the bottle immediately, I heard a puff of gas, the usual Kaze no Mori style.
However, the color is completely yellow! Or should I say brown rice color? I'll have a cold glass of this golden color!
The aroma is of fresh fruit like muscat, but on the palate, it's completely different from the Kaze no Mori I'm used to drinking!
You can feel the sweetness of the drink, but then the intense savory aroma penetrates your nose!
The first day is especially characterized by the aroma and the complex messy taste afterwards, but as you get used to drinking it, the mellow aroma and taste remain!
The second day, when it was heated, it turned into a monster! When you roll it around in your mouth from the matt aroma and sweetness, the umami that felt like a muddle in the cold becomes moderately mellow to the point where you can feel the alcohol... Delicious!
It was a bottle that gave me a valuable experience!
Rice Polishing Ratio
Nara Prefecture Akitsuho (80% milling rate) 40%.
Nara Prefecture Akitsuho (Polishing ratio 100%) 40%.
Koji rice: Koshihikari rice from Nagano Prefecture (Polishing ratio 100%) 20%.
Alcohol content: 15 degrees KumakichiMy first Type 3 in my favorite wind forest.
It's a rare sake in Kaze no Mori, but how does it taste?
It has a very clean and light melon flavor, but the slight foam is Kaze no Mori! It's just like that!
It's not too sweet, and the sweetness and sourness cut right through the drink!
Rice polishing ratio: 50% (100% Akitsukaze)
Alcohol content: 14 degrees KumakichiToday is Sake Day, so I opened a bottle of [Kaze no Mori Minna de Hanabi wo Hanabi wo Umaru Sake 2021], which I had been holding out on for almost a month after purchasing it.
Here's a toast while watching a live stream of fireworks being set off by Aburaga Shuzo✕ Katsuragi Fireworks!
When we opened the bottle, we heard the characteristic gasp of Kaze no Mori.
When the bottle is opened, you can hear the characteristic puffing sound of Kaze no Mori.
It's a little less sweet than the usual Kaze no Mori. I enjoyed the crisp and clean taste!
I couldn't see the real fireworks this year, so it was nice to be able to enjoy them at home!
Rice polishing ratio: 50% (100% Yamada Nishiki)
Alcohol content: 16 degrees KumakichiThe limited edition sake "Chokai no Shizuku" that my friend gave me before was so good that I wanted to drink it again, but I couldn't find it anywhere, so I found "Chokaisan Hiyaoroshi" from Tenju Shuzo in Akita and bought it!
According to the comments from the sake shop, they bottle the supernatant of the new sake without filtering it, and then sterilize the whole bottle by "bottle-irrigation", and let it mature at low temperature for about six months.
We will enjoy it with shimeji mushroom butter in the cool weather of early autumn.
After the clean sweetness, the mellow aroma and acidity stand out, and it finishes off nicely while leaving a mellow aftertaste!
It is delicious!
I feel like I'm going to drink it all at once, so I'm going to have to be patient and hold back with just one glass today...
Rice polishing ratio: 55% (100% Akita Sakekomachi rice)
Alcohol content: 16 degrees
Sake degree: ±0
Acidity: 2.0 KumakichiMy favorite, Aisan✕ Kaze no Mori no Makaiku!
The pleasant popping sound of the opening of the bottle gets me excited, but when I pour it into the inoguchi (sake cup), there's a fine froth & a hint of floating ori floating in the air!
As soon as you take a sip, you'll notice the refreshing aroma of apple and muscat, the light sweetness, and the bitter aftertaste that only Aizan can provide.
I knew it was the right bottle to buy!
Rice polishing ratio: 80%.
Alcohol content: 17 degrees KumakichiThey opened a bottle of Type7 Ichiki Ichikai with a HARIO triangular flask, which is said to come out once every 6 months at my favorite Kaze no Mori!
GREEN: Polishing ratio undisclosed (100% Yamada Nishiki from Hyogo Prefecture, super hard water), Alcohol content: 16 degrees
PINK: Polishing ratio undisclosed (100% Omachi from Okayama Prefecture, super hard water), alcohol content: 15
Both have a strong sense of gas, and the flavor and sweetness are delicious on their own!
However, the best part of this set is that you can blend these two together in a special triangular flask!
After drinking a full bottle of each, I blended them together and enjoyed a different flavor...
The instructions say that 2 to 1 is recommended, but I preferred 1 to 1! It's nice to know that we're all from the same brewery so we can have a fun comparison! RecommendedContentsSectionView.title
