Kazenomori
Nara, Japan
They only focusing on fresh, unfiltered and unpasteurized sake. Sake is usually only produced in the winter, but their research and high-tech equipment allows them to produce excellent quality sake all year round. They use extremely hard water comes from their well, unlike the most of the part in Japan, which contain Ca and Mg – bacterias favorite. This gives the sake a crisp, lively, fruity flavor. Yoshi -the 13th generation of this brewery and his dad start making only fresh, unpasteurized sake. “Before, it was really risky because it requires temperature control all the time.
But now we have better transportation and systems, so we decided to do something that is only possible in this era,” he said. They have invested in equipment and are able to use both their knowledge of sake history and their scientific approach to create unique and innovative sake. They produce unfiltered, unpasteurized, no water added, and Shibori-hana, which means that only the gravity-fed portion of the sake is extracted before pressing. It is fresh, aromatic, and free of cloying flavors. This “neo-classic” sake is loved by a wide range of people, from sake lovers to sake beginners.
“The reason we have been able to continue brewing sake for 300 years is not because we are making the same old sake as in the past, but because we continue to change with the times.” Yoshihiko is the young and challenging CEO of a 300-year-old brewery. He told us in the mountains of Kazenomori (forest of the wind), from which the brand’s name was derived.
