Kaze no Mori Tsuyuhakaze 507 - 720 ml
Kaze no Mori Tsuyuhakaze 507 is produced in Gose City, Nara Prefecture, by Yucho Shuzo. Founded in 1719, the brewery sits in the historic heartland of Japanese sake production. The Kaze no Mori brand, launched in 1998, is famous for its "Muroka Nama Genshu" approach, meaning the sake is unfiltered, unpasteurized, and undiluted. This method preserves the natural carbon dioxide from fermentation, giving the liquid a signature lively character.
Description
The 507 designation indicates a 50% rice polishing rate and the use of Kyokai Yeast No. 7. It is brewed with Tsuyuhakaze, a specialty sake rice variety unique to Nara. Because it is unpasteurized, the sake retains a slight natural effervescence and a bright, "zippy" texture on the tongue. The aroma is youthful and fresh, featuring notes of green apple, white floral blossoms, and wild strawberry. On the palate, it balances a creamy sweetness with a sharp, refreshing acidity. It typically has an alcohol content of 16% and must be kept refrigerated at all times to prevent spoilage.
Food Pairing
This sake performs much like a dry sparkling wine, making it an excellent palate cleanser for a variety of cuisines. It pairs beautifully with fresh, raw seafood like tuna tartare, carpaccio, or oysters with a citrus vinaigrette. The natural fizz and high acidity also help it cut through the richness of fried foods like shrimp tempura or even a classic Margherita pizza. For a cheese pairing, it is exceptional with soft options like goat cheese, burrata, or brie. It should be served deeply chilled in a wine glass to allow the carbon dioxide to lift the floral aromatics.
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Shipping & Returns
Shipping & Returns
Description
Kaze no Mori Tsuyuhakaze 507 is produced in Gose City, Nara Prefecture, by Yucho Shuzo. Founded in 1719, the brewery sits in the historic heartland of Japanese sake production. The Kaze no Mori brand, launched in 1998, is famous for its "Muroka Nama Genshu" approach, meaning the sake is unfiltered, unpasteurized, and undiluted. This method preserves the natural carbon dioxide from fermentation, giving the liquid a signature lively character.
Description
The 507 designation indicates a 50% rice polishing rate and the use of Kyokai Yeast No. 7. It is brewed with Tsuyuhakaze, a specialty sake rice variety unique to Nara. Because it is unpasteurized, the sake retains a slight natural effervescence and a bright, "zippy" texture on the tongue. The aroma is youthful and fresh, featuring notes of green apple, white floral blossoms, and wild strawberry. On the palate, it balances a creamy sweetness with a sharp, refreshing acidity. It typically has an alcohol content of 16% and must be kept refrigerated at all times to prevent spoilage.
Food Pairing
This sake performs much like a dry sparkling wine, making it an excellent palate cleanser for a variety of cuisines. It pairs beautifully with fresh, raw seafood like tuna tartare, carpaccio, or oysters with a citrus vinaigrette. The natural fizz and high acidity also help it cut through the richness of fried foods like shrimp tempura or even a classic Margherita pizza. For a cheese pairing, it is exceptional with soft options like goat cheese, burrata, or brie. It should be served deeply chilled in a wine glass to allow the carbon dioxide to lift the floral aromatics.
