Kazenomori ALPHA 5 "Kan SAKE no Tankyu"
風の森 ALPHA 5 「燗 SAKE の探求」Kazenomori — Yucho Shuzo, Nara
Two techniques designed so that warming the sake lets you taste how its flavor changes with temperature.
Specifications
- Type
- Junmai Shu
- Rice
- Not disclosed
- Rice polishing ratio
- 80%
- Yeast
- Not disclosed
- Alcohol
- 17–18%
- Sake meter value
- +4
- Acidity
- 1.6
Flavor profile Jun-shu
Jun-shu — rich and umami-driven
SMV +4, acidity 1.6, and a 17-18% genshu junmai with lactic-fermented yeast starter acids and amino acids point to a fuller, savory body with restrained aroma. Partial koshu in the brewing water adds natural sweetness, placing it in the jun quadrant.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
By using a proprietary shubo (yeast starter) that employs lactic acid fermentation, the acids and amino acids produced by lactic acid bacteria give the sake layered complexity and breadth. In addition, koshu (aged sake) is partially used in place of some brewing water, creating a natural sweetness and adding the refined depth that only sake given time can have. Warming the sake brings these characteristics out even more clearly. The sake has a beautiful golden color derived from the koshu. Pour it into a glass and enjoy. Kazenomori ALPHA A brand that sets goals beyond the traditional framework of Kazenomori and pursues the potential of sake through original techniques.
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