Art can change the flavour of wine! The Story of Omamori Art for Wine

MIKAGE sells omamori art, which uses a unique technology called uchu art to offer a variety of benefits to choose from, this time focusing on omamori (amulet) art that changes the flavour of wine. There are two main types of omamori art for wine: one is omamori art that is designed to work on a group of wines, such as Cabernet Sauvignon-dominant wines, Pinot Noir-dominant wines and so on. The other is an art with the energies of a specific brand of wine. The first one was created by Château Talbot 1982, and this presentation explains why and how they decided to create it, and what kind of experiments they have done.

1. Why did we come up with the idea of art for wine?
Originally, uchu art technology was used for healing purpose to eliminate or alleviate the symptoms of diseases. In other words, cosmic art technology was created for the purpose of imaging healing energies in the eye. At one point, I wondered what would happen if I applied the uchu art technology to the energy of an actually existing object? This was the beginning of our work on the production of omamori art for wine.
 The first question was: "How can we prove that the energy of an object is the same as that of the original object when it is turned into omamori art?" In response, we thought, "Water has the property of absorbing energy easily, so if we verify this by having water absorb energy, it would be easier to understand the change.
 He added: "If the taste of the water changes as it absorbs energy, we will be able to detect the effect of the energy. If that is the case, then using beverages to detect the change in taste would be the easiest way to understand". That is why we chose red wine.
 Red wine has the property of ageing and changing its flavour over time. Decanting can also rapidly change the flavour. We thought that this property would make it easier to experience the changes in flavour caused by energy, so we decided to create omamori art for red wine.

In creating the art for the wine, it seemed to me that it would be easier to verify the changes in flavour if I chose a wine with a real-life characteristic flavour. Château Talbot 1982 came to mind. Château Talbot is a 4th class château in the Bordeaux Haut-Médoc Saint-Julien in France, and the 1982 is said to be one of the best of the bunch (Parker points: 96). This is a wine I've actually had more than once, and one with a lot of flavour. If there was a change in energy, I found it easy to identify the differences in flavour myself. So I decided to make the energy of the Château Talbot 1982 wine as a piece of omamori art.

2. What is the results of wrapping art around a bottle of wine
When I told my wine-loving friend that I had started experimenting with the idea of injecting the energy of Château Talbot 1982 into cheap, commercially available wines to see if they might taste better, he was very amused. He said he wanted to do the experiment himself, so I printed a few sheets of art and gave them to him.

Château Talbot 1982

A few months later, my friend told me as follows.
'I prepared two bottles each of two different wines, one with the art wrapped around it and one without. We then held a wine party with six friends, opened the bottle at the same time and drank it with the six of us, all of whom recognised a difference in taste between the art-wrapped and non-art-wrapped wines. (For both types of wine)
 For the Bordeaux-type wines, five perceived that they tasted better and one perceived that they tasted worse. Those who felt they tasted worse were those who preferred a lighter, more refreshing taste to the more mature, astringent, full-bodied type of flavour."

They also felt that the Burgundy Pinot Noir red wine was better without the energy in this case, as it had been transformed into an astringent, Bordeaux-type flavour by being art wrapped around and had lost some of its original lightness. Although we had expected this, we were a little surprised at the result.

 Later, the friend invited me to a second wine party. One of the wines he opened at that time, a Château Bernadotte 2004, which I energised, turned out to be very similar in flavour to a Château Talbot 1982 that I remembered. Château Bernadotte is also a château in the Haut-Médoc region of Bordeaux, and the composition of the wine's grape components and terroir (climate and climate) are close to each other, so it is not surprising that the flavours are similar.
 This was one opportunity to prove that the energy of an object can be turned into a an art.
 We have also learnt that it is more useful to change the energy that is put into the wine depending on the type of grapes that make up the wine, in order to make each wine taste better, so we now make different types of omamori art for different types of grapes.

3. what happens to liquor other than wine?
Having succeeded in changing the taste of red wine, we set about an experiment to see what would happen if we changed the type of liquor - could we age whisky? We set about an experiment to see what would happen. We prepared an 18-year-old, a 12-year-old Suntory Yamazaki and a Suntory Kakubin. We also turned the energy of the Suntory Yamazaki 18-year-old into art. Then we did an experiment to see what would happen if we injected that energy.
The conclusion was that the taste of each changed somewhat, but it could not be said that they approached the taste of the Yamazaki 18-year old. Also, the difference was felt to be greater in the Kakubin than in the Yamazaki 12-year old bottles. We then tried adding energy to RED, Suntory's cheapest whisky, and found that it mellowed and changed to a slightly more superior whisky flavour, with the greatest range of change. However, the result was still that the change was not as significant as with red wine.

Moreover, we also tested the change in flavour of sake by using a one-cup Ozeki and injecting energy into the setting to 'make sake taste more superior', and found that the change was quite significant here. These showed that brewed liquor is easier to change than distilled liquor. We guess that if there are more impurities, there are more factors that promote change.

4. Can the taste be changed remotely?
From the previous experiments, we have seen that the energy radiated by art can change the taste of wine. The final experiment we undertook was to verify whether it is possible to change the taste of wine remotely.
Initially, we started with an experiment to change the taste of wine at an acquaintance's house, which was about 5-10 km away. The remote transfer of energy is described in detail in a separate article, but we experimented with a method where we asked people to send us a photo of a bottle of wine they wanted to change the taste of, and then injected energy into the wine via that photo. As a result, the energy reached and changed the taste.

The next step was to see if we could get further away, so we asked the participants to prepare wine in Alabama (USA), Johor Bahru (opposite side of Singapore) and Pune (India) respectively, and asked them to send us a photo of the wine bottle and inject energy into it. The local people were surprised that the taste changed in the USA and Johor Bahru, but in Pune, we experimented twice, and both times we did not notice any difference in taste. We do not know the reason for the Pune experiment, whether the energy did not reach the wine for some reason, whether the wine was less sensitive to the energy, or whether the subject could not perceive any difference in taste. However, it does not seem to be a 100/100 hit. We think we have proved that energy can be delivered regardless of distance.

This result was not surprising, as it is natural from a healer's point of view that energy can be delivered remotely. However, this proof also brought to light the risk of unauthorised energy being put into a third party's wine, e.g. into a bottle of wine that is for sale. As a countermeasure against this, we decided not to set up an energy remote transfer service for wine, but only for individuals to wrap the omamori art around their own wine and enjoy it.
You can also play with two bottles of the same wine and change the taste of one of them, or you can enjoy drinking inexpensive wine with a slightly better taste.