Kaze no Mori 風の森 Alpha 6 六号への敬意 Muroka Nama Junmai 無濾過生 純米酒 66% Seimai Buai

Rice - Akitsuho 秋津穂 🌾
Prefecture - Nara 奈良県
Brewery - Yucho Shuzo 油長酒造
Alcohol - 14%
Color - Colorless
Aroma - 🍓, White 🍑, 🍊, Lychee, Muscat
Taste - Light
Umami - Light
First impression - Fresh
Body - Light
Sweetness - Medium Sweet
Tail/length - Medium
IG: @mitsui.sakenoob
6️⃣6️⃣6️⃣6️⃣
Notes - @kazenomori1719 was born in 1998 by Yucho Shuzo and is inspired by a desire to offer local people the chance to drink Namazake made with locally grown 🌾 in Nara. This 🍶 is brewed with Akitsuho 🌾 from the Kaze no Mori 🏔️ pass using white koji and Kyokai Kobo No.6 and is a respect to the No.6 yeast (isolated at Aramasa brewery). It is also brewed using modern techniques with ancient “Bodaimoto” methods. Bodaimoto is the very ancient way of preparing the Shubo (yeast starter).

Soft and elegant and slightly fizzy with fine bubbles as the bottle opens with a pop due to the presence of carbon dioxide due to it being a muroka namazake (without any filtration & pasteurization). Abundance of fruity aroma that envelopes the nose the moment the bottle is opened. Sparkling and tinging sensation as the 🍶 enters the mouth and down the throat. Medium acidity can be felt and the white koji makes it very zesty and refreshing and ending with a slight grapefruit tartness.

The 🍶 was enjoyed with local food consisting of Sarawak Kolo Mee (similar to wanton noodles) and dumpling soup. The aromatic and delicate 🍶 helps to add another level of sweetness and fragrance to the Kolo Mee and the slight bitter aftertaste helps to reduce the otherwise heavily seasoned dishes.

An awesome 🍶 that you need to try and at the same time experience the end result of using No.6 yeast. Not all breweries are generous enough to share what yeast they use during 🍶 making.