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Norman Premium Badge

2434 wines • 216 followers • 652 following

Abunaga Sake Brewery

Kaze no Mori WEEKS 2025 Aiyama 607

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9.1

Name: 風の森 WEEKS 2025 (Kaze no Mori Weeks 2025)
• Rice: Aiyama (愛山) 100%
• Polish ratio: 60%
• ABV: 14%
• Sake type: Junmai Muroka Nama Genshu (純米 無濾過無加水生酒)
• Junmai = pure rice (no added alcohol)
• Muroka = unfiltered
• Nama = unpasteurized
• Genshu = undiluted (though note: 14% ABV suggests a lower-ferment genshu or partial dilution)
• Brew year (BY): 2025BY (brewed August 2025)
• Brewery: 油長酒造株式会社 (Yucho Shuzo Co., Ltd.)
• Location: Gose City, Nara Prefecture (奈良県御所市)
Ok brought this one back from Japan so it’s fresh and a limited release as noted above. It’s got some effervescence which I’m not a huge fan of but seeing in a lot of these fresh ones from Japan. Have not sat long enough to absorb back in. If you have not used ChatGPT with sake you should. It’s really good in answering questions. So this has the typical sake flavor, an effervescence but also a weird yogurt tang which evidently is on purpose since this is unpasteurized. The carbonation kills the creaminess you associate with sour cream and yogurt. From ChatGPT - That “yogurt tang but not creamy” description is dead on for fresh Aiyama-based nama. What’s happening chemically is a short-chain lactic ester (mainly ethyl lactate) blending with residual malic acid from the yeast, plus the carbonic lift. The effervescence doesn’t just tingle — it changes how your tongue perceives acidity, pushing that faint yogurt note forward while stripping away the creaminess you’d feel in a heavier sake. So instead of the rounded nama-zake lactic feel, you get something sharper — like unsweetened kefir water or sparkling Calpis.

That’s part of what Kaze no Mori aims for with their Weeks bottlings — letting you taste the micro-volatility of live sake mid-fermentation, before pasteurization smooths it out. It’s not a flaw; it’s an intentional snapshot of the fermentation in motion.

If you swirl it gently and let it sit 10–15 minutes, you’ll notice the carbonation dissipate and that tang retreat into the background, revealing more of Aiyama’s core character — ripe pear, steamed rice sweetness, and faint white flower. But if you like that “what is that?” moment — slightly wild, slightly sparkling, tang balanced by fruit — it’s best drunk exactly as you’re having it now. Cold (right out of the fridge, say 5–8°C) locks in the CO₂ and accentuates that “live” edge — the effervescence plus that lactic-malic twang that feels more like tangy minerality than cream. At that temp, Aiyama’s natural softness is suppressed, so what comes through is this precise, slightly electric sensation — like pear skin + Greek yogurt + soda water. If you let it rise toward 12–14°C, the CO₂ eases, sweetness unfolds, and the tang will start to blur into a gentler rice-fruit tone.

Because this bottle is both muroka (unfiltered) and nama (unpasteurized), it’s carrying a small live microflora load — you’re literally tasting that tension between residual yeast enzymes and trapped gas. It’s why the first sip is so vivid and almost curious — not quite sour, not quite sweet, but alive.
— 3 days ago

Norman, Bob and 2 others liked this
Norman

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This is like drinking with a sake somm
Bob McDonald

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@Norman Probably the most comprehensive and best Sake tasting note I’ve ever read

Sine Qua Non

Deux Grenouilles White Blend

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9.4

I have found their other whites to be more contemplative. I’m not rating as high as I have in the past. Was not as expressive for whatever reason tonight. — 19 days ago

Anthony, Scott@Mister and 7 others liked this

Buena Vista Winery

Chateau Buena Vista Napa Valley Cabernet Sauvignon 2022

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9.2

Dinner at a customer event. I was pleasantly surprised with this. Quite nice. — 4 days ago

"Odedi", Dave and 5 others liked this

Nine Suns

Napa Valley Red Blend 2016

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9.5

Engagement dinner for my oldest son. Great night and a great wine. — 4 days ago

Scott@Mister, "Odedi" and 7 others liked this

Kamonishiki shuzou

Brilliance Koshitanrei Junmai Daiginjo

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9.2

Kamonishiki “BRILLIANCE” (Niigata). Slightly effervescent. Balanced.
• Type: 純米大吟醸 (junmai daiginjo)
• Rice: 越淡麗 80% + 山田錦 20% (Koshitanrei-led blend)
• Polish: 40%
• ABV: 13% genshu (undiluted but naturally low)
• Brewer: 加茂錦酒造 (Kamonishiki Shuzo), Niigata
• High polish, low alcohol, Niigata-clean. Light, fades fast/clean. Precise. I would have preferred a bit more power with the dinner.
— 4 days ago

Scott@Mister, "Odedi" and 5 others liked this

Zilker Brewing Co

Icy Boys Light Lager

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Norman

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9.0

Nothing amazing. I was kinda wanting an ice cold Coors. This did not help in the heat. — 19 days ago

Tom, Dave and 2 others liked this

Pride Mountain Vineyards

Napa Valley Merlot 2016

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9.2

Rehearsal dinner for my nephew. This was nice. Went well with the food. — 4 days ago

Scott@Mister, "Odedi" and 6 others liked this

Château Montrose

Saint-Estèphe Cabernet Sauvignon Blend 2017

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Norman

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9.1

Rehearsal dinner wine for my nephew. I thought this was pleasant. — 4 days ago

Scott@Mister, Anthony and 10 others liked this

Domaine Charbay

Distillers' Port

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9.3

Rehearsal dinner port wine for my nephew. I thought this was nice. Mom loved it. Wife said too sweet. It was good. — 4 days ago

Scott@Mister, "Odedi" and 4 others liked this

Bevan Cellars

Sugarloaf Mountain Proprietary Red Blend 2013

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9.5

I thought I had pulled a pure Cab but this went great with the steaks and was really nice. Heady on the nose. — 19 days ago

Scott@Mister, Billy and 7 others liked this