This is Mori no Brewery’s only non-sparkling sake. A pure, classical translation of the Hokkaido forest, this expression reflects the raw character of the Rankoshi landscape.
Using Nanatsuboshi rice grown in Rankoshi, it undergoes Sanki-moto brewing, an age-old yeast starter method that encourages natural lactobacillus development. Following traditional sake making methods, it is fermented in traditional cedar wooden vats (kioke), allowing ambient forest microflora to interact with the brew.
Pale and clear in appearance, Mori no Sake reveals its complexity gradually. Citrus acidity meets the palate first, followed by layers of umami from the Sanki-moto fermentation. A soft and subtle woody bitterness emerges toward the finish, giving depth and structure. Served cold or chilled, this will pair well with yakitori, grilled chicken, sautéed mushrooms, and goats cheese such as chèvre.
- Brewery: MORI NO BREWERY
- Region: Hokkaido
- Classification Junmai, Hiire (Pasteurised)
- % ALC/VOL: 13%
- Net Volume 720ml
- Rice: Nanatsuboshi (Rankoshi, Hokkaido)
- Rice Polishing Ratio: 70%
- SMV: -3
- Serve: Cold | Chilled
- Matching Food: Yakitori, Grilled Chicken, Sautéed Mushrooms, Goats Cheese
