Kaze no Mori
～ Renewing Conventions and Creating New Traditions ～
Eating, drinking, dining. The routine of our everyday experience that has continued for as long as the history of humanity.
Enriching and enlivening these everyday experiences is the value of Japanese sake.
This is the belief that underlies Kaze no Mori.
Kaze no Mori was born in 1998, inspired by a desire to offer local people the chance to drink unpasteurized sake made from rice grown locally. The name Kaze no Mori comes from the “Kaze no Mori mountain pass” in Gose City. Situated at the foot of the lush green Kongo–Katsuragi mountain range, a pleasant wind blows through the area throughout the year.
Incorporating the latest technology, as well as building upon, rethinking and renewing the traditions of Nara Sake established 500 years ago, we endeavour to create sake only possible today and undertake the challenge of discovering the sake of the next generation.
Through our Kaze no Mori series we discover and express the differences in taste and aroma that arise from changes in rice variety and polishing rate.
Through our Kaze no Mori ALPHA series we approach brewing with an open mind and embrace the latest technology on a journey to discover the future possibilities for Japanese sake.
Stimulation of the Five Senses
The pop of the cap as the bottle is opened
The clear lemon-yellow hue of the liquid
The small bubbles formed by the residual carbon dioxide
The faint aroma of fruit as you bring the glass closer
The silky thickness of the liquid and medley of tastes that spread across your tongue
The refreshing aromas as you breathe out through your nose
The lingering acidity that cleanses your palate after
These are just some of the ways your five senses are stimulated when you take a sip of Kaze no Mori.
Kaze no Mori (Akitsuho 657)
Kaze no Mori began in 1998 with Akitsuho rice from the Kaze no Mori mountain pass. This is our flagship product and an embodiment of our terroir and roots.
Kaze no Mori (Akitsuho 657)
Kaze no Mori began in 1998 with Akitsuho rice from the Kaze no Mori mountain pass. This is our flagship product and an embodiment of our terroir and roots.
Kaze no Mori Akitsuho 657
Rice Polishing Ratio: 65%
720ml
The Akitsuho rice varietal is ideal for brewing Kaze no Mori. All our Akitsuho rice is grown locally by our contract farmers. The original and exemplary rice of Kaze no Mori, enjoy the rich volume and full flavoured palette of a freshly-pressed sake.
Kaze no Mori (507 Series)
Using highly polished rice and carefully managing the fermentation, in this series we maximize smoothness of texture and rich fruit tastes.
Kaze no Mori Akitsuho 507
Rice Polishing Ratio: 50%
720ml
All rice used in this brew is Akitsuho from our local contract farmers. Enjoy the fresh green aromas of pear. Experience the extraordinary balance of a rich expansive palette of tastes with a clean finish that can only be delivered by an unfiltered brew with no added water.
Kaze no Mori Tsuyuhakaze 507
Rice Polishing Ratio: 50%
720ml
All rice used in this sake is Tsuyuhakaze, a sake rice grown exclusively in Nara. This rice is characterized by its large starchy core, “shinpaku”, and the complex yet harmonious taste it manifests when brewed. More than just clean and balanced, this brew has depth, volume and personality.
Kaze no Mori (807 Series)
Using rice that is only polished lightly, we make full use of the energy of the land. In this series we seek to maximize complexity and diversity of taste.
Kaze no Mori Tsuyuhakaze 807
Rice Polishing Ratio: 80%
720ml
All rice used in this sake is Tsuyuhakaze, a sake rice grown exclusively in Nara. This rice has a large starchy core, “shinpaku”, that is larger than even that of Yamadanishiki. This sake exquisitely balances a unique acidity and astringency with rich sweetness and umami.
Kaze no Mori Yamadanishiki 807
Rice Polishing Ratio: 80%
720ml
Although it is lightly polished, prolonged fermentation at low temperatures enables us to bring out the individuality of the rice Yamanishiki. Enjoy the harmonious balance of the full flavour, only obtainable from a lightly polished rice, and its unique acidity.
Kaze no Mori Omachi 807
Rice Polishing Ratio: 80%
720ml
Although it is lightly polished, prolonged fermentation at low temperatures enables us to bring out the individuality of the rice Omachi. A taste with a complexity only attainable from the highly-soluble Omachi polished a mere 20 percent. Enjoy a harmonious balance of rich sweetness and acidity.
Kaze no Mori Aiyama 807
Rice Polishing Ratio: 80%
720ml
In order to bring out the individuality of the rice Aiyama, we use Aiyama with a polishing ratio of 80%. Enjoy a dynamic taste palette, only obtainable from a lightly polished rice. A sake with lustrous clarity, and light aroma of Muscat grapes.
Kaze no Mori Akitsuho 807
Rice Polishing Ratio: 80%
720ml
Brewed by thoroughly dissolving Akitsuho rice, which is table rice generally considered to be difficult to dissolve. The sweetness, sourness, and complex flavour elements of Akitsuho are well-balanced, resulting in a voluminous taste unique to low-polished ratio.
Kaze no Mori ALPHA
Setting targets beyond the bounds of the original Kaze no Mori series, and applying original technologies and techniques to discover the possibilities of Japanese sake.
This is the concept that underlies our series “ALPHA”.
Kaze no Mori ALPHA 1
“Gateway to the Next Chapter”
Rice Varietal: Akitsuho
Rice Polishing Ratio: 70%
720ml
Creating a Japanese sake that is even more widely enjoyable is the idea behind ALPHA 1. While designing a low alcohol content, we have expressed a more fruity and dense taste. Through this sake we seek to expand the possibilities for Japanese sake and make a sake that may serve as a gateway to the world of sake for the uninitiated. Accordingly, the subtitle for ALPHA 1 is “Gateway to the Next Chapter”.
Kaze no Mori ALPHA 2
“The Height of Refinement”
Rice Varietal: Akitsuho
Rice Polishing Ratio: 22%
720ml
We were able to draw out the full potential of Akitsuho rice by making the most of its aptitude to withstand a high rate of polishing and utilizing the capacity of Yeast No. 7.
Enjoy elegant aromas and a quality which set it apart from brews with lower rates of polishing.
We hope you will be able to perceive the influence that polishing has on the taste and aroma of the sake. Its seemingly limitless smoothness inspired the subtitle “The Height of Refinement”.
Kaze no Mori ALPHA 3
“Bridge to the World”
Rice Varietal: Akitsuho
Rice Polishing Ratio: 50%
720ml
Motivated by the desire to offer people outside of Japan the opportunity to also experience sake with the vibrancy and freshness of freshly pressed sake, we pasteurize this sake, a process that is not a feature of the original Kaze no Mori series.
Enjoy the animated vibrancy of a freshly pressed sake with a more stabilized quality.
We hope this sake will serve as a “Bridge to the World”.
Kaze no Mori ALPHA 4
“A New Hope”
Rice Varietal: Akitsuho
Rice Polishing Ratio: 22%
720ml
In making this sake we employ a technique we named “Sleep Separation®” (“hyoketsudori” in Japanese), a pioneering new technique that we developed inhouse for separating sake from the lees (solids).
Using this technique sake can be separated from the lees without the use of any apparatus (pressing machine, centrifuge, filter cloth, etc.), except the fermentation tank. This means that the mash/sake make absolutely no contact at any point with oxygen, filter cloth, metal, or plastics in an oxygen-free, non-pressurized separation process.
For this reason, since sake obtained through Sleep Separation® is essentially the liquid portion of the mash, it has outstanding clarity and is of an unequivocal high quality.
Kaze no Mori ALPHA 5
“Exploring Warm Sake”
Rice Varietal: Akitsuho
Rice Polishing Ratio: 80%
720ml
Experiencing changes in taste brought about by changes in temperature.
With the goal of brewing a sake that provides such an opportunity, we employed two special techniques in the making of this “kanzake” (a sake to be enjoyed warm).
One of the special techniques is the use of lacto-fermentation during the mashing of the yeast starter. Acids and amino acids produced by lactic acid bacteria give the sake depth and complexity of taste. The other technique is the addition of aged sake, “koshu”, in place of water at certain stages in the brewing process. This bestows on the sake a natural sweetness as well as a depth and intensity that only a sake that has matured over time can.
Warming up the sake allows you to further enjoy these qualities. This sake has a beautiful golden colour deriving from the koshu and is best enjoyed in a glass.
Kaze no Mori ALPHA 6
“Respect for No. 6”
Rice Varietal: Akitsuho
Rice Polishing Ratio: 66%
500ml
Brewed with No. 6 yeast, the mother of modern yeast, with a rice polishing ratio of 66%. While using different yeasts, it expresses Kaze no Mori by using long-term low-temperature fermentation and groundwater from Mt. Kongo-Katsuragi. All the brewers, with respect for No. 6 yeast.
ALPHA Kaze no Mori TYPE 7 2020
“Once-in-a-lifetime Encounters”
-sold out-
Rice Varietal: Tsuyuhakaze
Rice Polishing Ratio: 70%
720ml×2 bottles
In every glass awaits an original sake unique to that moment in time and place.
two bottles (LIGHT and FULL), which you blend to your personal taste, each time. While both are made from Tsuyuhakaze (with Polishing Ratio: 70%), LIGHT is brewed to be sharp and clean, and FULL is brewed to be rich and complex in taste.
With taste experiences unique to each moment, enjoying “Once-in-a-lifetime Encounters” is one of the pleasures of Kaze no Mori.
ALPHA Kaze no Mori TYPE 7 2021
“Once-in-a-lifetime Encounters”
-sold out-
Rice Varietal: Omachi, Yamadanishiki
Rice Polishing Ratio: undisclosed
720ml×2 bottles
In every glass awaits an original sake unique to that moment in time and place.
This time, we focused on the difference in scent. This sake comes as a pair of “pink” with a pink scent reminiscent of strawberries and tropical fruits and “green” with a green scent reminiscent of pears and green apples.
Please enjoy the “Once-in-a-lifetime Encounters” taste that you can only feel at that time by blending it to your own taste.
Kaze no Mori ALPHA 7 2021 feat. LAMP BAR
“Once-in-a-lifetime Encounters”
Rice Varietal: Yamadanishiki
Rice Polishing Ratio: undisclosed
720ml
Developed it with LAMP BAR leaded Michito Kaneko. You can put flavour of barrel into sake by yourself with two kinds of stick made from barrel timber, mizunara and American white oak. The sake is designed for only ALPHA 7 to bring out the flavour. Please enjoy the “Once-in-a-lifetime Encounters” with taste experiences unique to each moment.
Kaze no Mori ALPHA 8
“Power of the Ground”
Rice Varietal: Akitsuho
Rice Polishing Ratio: 100%
500ml
We challenged sake Brewing that only brown rice having thick character of the material can express. Starch in brown rice is non-crystallised by our original technique, ‘’Amorphous Formula’’. Therefore, the unique flavour and texture never before can be expressed. Please enjoy the taste that “power of the ground” plentifully melted into.
Important Notice on Enjoying Kaze no Mori
With each bottle of Kaze no Mori you get to enjoy two taste experiences.
While the Carbon Dioxide Lasts
Just after opening a fresh bottle of Kaze no Mori, you may sense the gentle prickling of carbon dioxide gas remaining from the fermentation process.
After the Carbon Dioxide has Gone
As you take your time to enjoy a bottle, after a few days you may find that the natural carbon dioxide gas you felt, in the days after opening, has evaporated away leaving the rich taste of Kaze no Mori in its essence. You may enjoy the abundant flavours, umami, and sweetness deriving from the rice, as well as the fruit aromas and acidity produced by the yeast.
Any remaining carbon dioxide is just a by-product of the fermentation process. While a lot of the gas remains, it may be difficult to discern the underlying taste of the sake. If you find this to be the case, please take your time to enjoy our sake after the gas has evaporated.
Why is Carbon Dioxide Gas Present?
In the process of making sake, the koji is responsible for breaking down the rice into sugar, and the yeast converts the sugar into alcohol. When the sugar is converted into alcohol, carbon dioxide is always produced.
C6H12O6 → 2 C2H5OH + 2 CO2
Glucose (sugar) → Alcohol + Carbon Dioxide
Carbon dioxide is naturally produced as part of the sake brewing process. Conventionally when sake is made, it undergoes such processes as filtration and pasteurization. During these stages, carbon dioxide is lost through evaporation. However, since Kaze no Mori is a unique sake that does not undergo such processes, carbon dioxide tends to remain dissolved in it.
