Kazenomori Tsuyuhakaze 707 with Ouka (風の森 露葉風 707 with 逢香 Ouka)

Kazenomori Tsuyuhakaze 707 with Ouka is a special year-end/New Year limited lineup crafted by Yucho Shuzo in collaboration with Nara-based Yokai calligrapher 'Ouka' (逢香). While many consumers mistake 'Ouka' for cherry blossoms (桜花) or cherry blossom yeast, it is actually the name of the artist who illustrated the Edo-period brewery scene on the label. Technically, it is the first to apply the '707' code to Tsuyuhakaze rice—polishing it to 70% (70) and using No. 7 yeast (7)—bottled as a Muroka Mukasui Nama Genshu to perfectly trap natural carbonation. The framework of this sake lies in the physical contrast between the juicy umami provided by the 70% polishing ratio and a sharp, lemon-like acidity. When poured, fresh aromatics of lemon, muscat, and active yeast are released. Upon tasting, micro-carbonation forcefully stimulates the tongue, leading the attack, while a distinct sweetness and umami originating from the 70% milling fill the palate. However, rendering the initial volume irrelevant, the firm minerality unique to Kazenomori (based on ultra-hard water) and a refreshing acidity akin to squeezed lemon juice establish the structural framework in the latter half. They completely shatter any residual sugar, completing an extreme cut-off finish.

Kazenomori Tsuyuhakaze 707 with Ouka, characterized by fresh lemon, subtle Muscat notes, an active yeast bouquet, and clean mineral water, pairs excellently with the following dishes: 1. Terroir Pairing: Japanese Seafood Sunomono (Vinegared Dish): The sake's refreshing acidity and minerality enhance the freshness of the seafood, while harmonizing with the acidity of the vinegar to cleanse the palate. The clean finish of Tsuyuhakaze complements the seafood, reducing any fishiness and creating a harmonious flavor profile. 2. Creative Pairing: Scallop Ceviche with Yuzu Dressing: The sake's citrus notes and the yuzu's zest create a fragrant synergy, while the scallop's delicate sweetness combines with the sake's subtle sweetness to deepen the flavor. Kazenomori's effervescence further accentuates the freshness of the ceviche, providing a clean and refreshing finish.