Collection: 北海道 森之釀造所 Mori No Brewery, Hokkaido

Mori No Brewery: Where the Forest Breathes and Sake Sparkles

Deep in the forests of Rankoshi, at the foot of Hokkaido's Niseko mountain range, a new chapter in Japanese sake is being written. Mori No Brewery（森ノ醸造所), founded in 2025 by visionary brewer Ryogo Kitahara and wife, is a radical reimagining of what sake can be: born from a 3.6‑hectare forest of 50 to 60‑year‑old trees, where the boundaries between nature and craft dissolve entirely.

A Wine Lover's Sake
While most sake breweries chase high alcohol and umami bombs, Mori No Brewery takes a radically different path. Kitahara's philosophy draws inspiration from the world of wine: a full representation of the terrior. The result is a range of sakes and sparkling sakes that feel more like a crisp, mineral‑driven wine than traditional sake.

Alcohol: a mere 12-13%, lower than most wines, lighter than any traditional sake.
Acidity: bright and citrus‑fresh, a reminiscent of a dry Riesling or a fine Champagne.
Bubbles: delicate, persistent, and natural – achieved through bottle fermentation, just like the traditional method.

Every bottle is crafted from organically grown table rice "Nanatsuboshi" from Rankoshi, nourished by pristine underground water born from the snowmelt of the surrounding mountains. Fermentation takes place in wooden barrels, without additives or artificial yeast aromas, allowing the forest itself, its temperature, humidity, and seasonal rhythms, to become part of the brewing process.

An Universe in A Sip
UPAS: means "snow" in the Ainu language, is a sparkling sake inspired by the winter snow. Delicate lees dance like powder snow, while green apple and citrus notes evoke a walk through the land with snow flying.

APE: means "fire" in the Ainu language, inspired by the volcanic landscape. APE offers another dimension of the brewery's effervescent artistry, brewed with an acid‑based kimoto method that delivers layered umami and citrus‑like acidity. The subtle bitterness and woody character from barrel fermentation bring the sensation of walking through the very forest with volcano as background.

森之釀造所：森林呼吸、清酒閃耀

在北海道新雪谷（Niseko）山腳下的蘭越町（Rankoshi）森林深處，日本清酒正翻開嶄新的一頁。森之釀造所（森ノ醸造所）由懷抱遠見的釀酒師北原亮庫（Ryogo Kitahara）於 2025 年創立，是對清酒可能性的徹底重新想像：誕生於一片由 50 至 60 年樹齡樹木組成的 3.6 公頃森林之中，在這裡，自然與工藝的界線全然消融。

遊走葡萄酒與清酒

多數清酒釀造所追求高酒精度與旨味炸彈，森之釀造所卻走上一條截然不同的道路。北原的哲學靈感來自葡萄酒世界：純然風土的展現。其成果是一系列清酒與氣泡清酒，品飲起來更像是一款爽脆、充滿礦物感的葡萄酒，而非傳統清酒。

酒精度：僅12-13%，比多數葡萄酒更低，比任何傳統清酒更輕盈
酸度：明亮且帶有柑橘般的新鮮感，令人聯想到清新的 Riesling 或頂級香檳
氣泡：細緻、持久且天然，透過瓶中發酵達成，如同傳統釀造法

每一瓶清酒皆以蘭越町當地有機栽培的食用米「七星」（Nanatsuboshi）釀造，滋養於周邊山脈雪水融化而來的純淨地下水。發酵在木桶中進行，不添加任何添加物或人工酵母香氣，讓森林本身的溫度、濕度與季節的節奏成為釀造過程的一部分。

一呷一天地

UPAS：在愛奴語中意為「雪」，是一款靈感來自冬日細雪的氣泡清酒。細緻的酒粕如粉雪般飄舞，青蘋果與柑橘的香氣，彷彿漫步於細雪紛飛的大地。

APE：在愛奴語中意為「火」，靈感來自當地火山地貌，展現了釀造所氣泡工藝的另一個面向，採用基於酸性的生酛（kimoto）法釀造，帶來層層疊加的鮮味與柑橘般的酸度。來自木桶發酵的細微苦韻與木質調性，享受漫步於火山腳下的森林的感官體驗。