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Kaze no Mori Mizuhana 1355

Kaze no Mori Mizuhana 1355

Product Name: Kaze no Mori Mizuhana 1355

Polishing Rate: 90%

Rice Type: Nara Akitakomachi rice

Alcohol: 12% Vol

Brewery Prefecture: Nara Yucho Shuzo Co., Ltd.


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Description


This sake has a slightly cloudy appearance with a champagne gold hue. The aroma features caramel and wild lactic acid yoghurt scents, while you can also detect the fragrance of grains and complex flavors.

In addition to the sweetness, it has a sour taste resembling yuzu and other citrus fruits. The taste is light with a rich, creamy, and complex sensation of umami lactic acid yoghurt. Besides the wild elements, you can also feel the juicy mouthfeel, which surprisingly becomes easy to drink and refreshing.

As the temperature rises, the sweetness and richness intensify, presenting a dense and strong taste.

Kaze no Mori brewery in Nara prefecture has always been one of the top-notch sake breweries in Japan, constantly pursuing innovative brewing practices.

The new attempt "Mizuhana" digs into the classical brewing history and techniques preserved in Nara, reproducing them with a modern feel by interpreting the documents of that time. This is an avant-garde and challenging attempt that revives forgotten techniques while respecting the history of Nara.

This attempt involves the document "Gosho no Sake no Nikki" written in the Muromachi period in 1355, which vividly records the production method of a sake called "Bodaisen" brewed at Bodaisen Ryakuji Temple, also known as the birthplace of Japanese sake, in Nara at that time. With reference to this document, the sake brewed is "Mizuhana 1355".

In the Edo period, due to policy, labor, craftsmanship, and other issues of the shogunate, winter brewing gradually dominated, and summer brewing techniques disappeared. Therefore, this sake, brewed using summer brewing techniques, became very rare. At the time when "Gosho no Sake no Nikki" was written, the concept of yeast didn't exist yet, so "Mizuhana 1355" was made without using yeast or conducting stage-by-stage production.

This process leads to lower acidity in the initial stage of fermentation, and microbial contamination (unwanted bacteria entering the fermentation of Japanese sake, causing decay) is prone to occur. Therefore, they made a water called "Soyashi-mizu" (sour lactic acid water), and used it as the production water to prevent unwanted microbes from invading. In addition to "1355," Mizuhana also has a product called "1568" in a light blue bottle. Unlike "1355," "1568" is based on winter brewing techniques, which form the basis of modern brewing techniques. Since brewing techniques corresponding to hot and cold seasons were used, thus the flavor system of this sake is completely different. It is recommended to compare the taste.

Product Name: Kaze no Mori Mizuhana 1355

Polishing Rate: 90%

Rice Type: Nara Akitakomachi rice

Alcohol: 12% Vol

Brewery Prefecture: Nara Yucho Shuzo Co., Ltd.






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