Yucho Kaze no mori Akitsuho 657 unfiltered Nama Sake 720mL

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%

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.

·Excellent cost performance, unfiltered, water-free, pure raw rice wine

·It features a clear texture and a smooth texture.

The 657 has a pleasant fruity melon scent and a gentle scent like a white peach.I wonder if it comes from the limestone of the Geumgang mountain system, and I can feel the smell of minerals.Fresh carbonic acid stimulates your mouth when you put it in your mouth, but the mild sweetness gradually softens.

The bitter taste left in the aftertaste is comfortable, and the sweetness is balanced together with the acid.The carbon dioxide gas is a little strong, so after a few days, the gas weakens and the impression changes, and you can enjoy the difference in the wind forest.

The 657 is mild, balanced and goes well with a wide range of dishes, but how about vegetables with a pleasant bitterness?"I think it is also good to have dishes that make use of sweet and sour herbs such as seasoned water vegetables, pickled ginger, grilled marunas, and Cresson omelette."

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Yucho Sake

-Use of White Rice-

First, is the use of white rice.

As a step in making sake, polishing the rice is something that is now taken for granted. This process is to remove proteins and oils from the outer layers of the rice to ensure that the fermentation process is easier to manage, and thereby produce a sake high in clarity.

By using white rice instead of brown rice, it became possible to brew sake that tasted much better. It is thought that during the Muromachi period rice was still being polished using foot-operated mortars. However, during the Edo period, the main production area for sake expanded to Nada in Hyogo where there was a shift from foot-operated mortars to polishing by waterwheel. As a result, not only could large quantities of rice be polished but high polishing rates could be achieved.

『根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。』

“ Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.”