Kazenomori Tsuyuhakaze 807 (風の森 露葉風 807)

Kazenomori has abolished specific name classifications, adopting a system that notes the polishing ratio and yeast number under the unique identity of 'Junmai Nara Sake'. 'Tsuyuhakaze 807' is a lineup corresponding to the former Junmai specification, brewed by polishing Nara's rare native sake rice 'Tsuyuhakaze' to a low 80% (80) and combining it with No. 7 yeast (7). Based on ultra-hard deep groundwater from the Kongo-Katsuragi mountain range, it is bottled strictly as a 'Muroka Mukasui Nama Sake' (unfiltered, undiluted, unpasteurized sake), perfectly trapping natural fermentation carbonation within the liquid. The structural core of this sake lies in the three-dimensional tension created by the heavy umami of the 80% polishing ratio, the micro-carbonation typical of raw sake, and the distinct astringency unique to the Tsuyuhakaze variety. When poured, ester aromatics of young banana, green apple, and slight herbal nuances are released. Upon tasting, the micro-carbonation violently strikes the tongue, leading the attack, instantly followed by the heavy addition of dense sweetness and umami originating from the low 80% milling. However, beyond the mid-palate, the complex bitterness/astringency—genetic traits of Tsuyuhakaze rice—along with a clear acidity, establish the framework and physically sever the heavy residual sugar. It is a strong-style profile that begins with heavy umami and concludes articulately with refreshing acidity and micro-carbonation.

Kazenomori Tsuyuhakaze Junmai offers a delicate sweetness, subtle bitterness, and refreshing acidity. Considering these characteristics, I recommend the following pairings: 1. Japanese Vegetable Tempura: The crispiness and richness of tempura are balanced by the effervescent texture and clean acidity of Kazenomori Tsuyuhakaze. Additionally, the delicate flavors of fresh vegetables used in tempura harmonize with the sake's subtle fruit and herbal nuances. 2. White Fish Tataki with Yuzu Ponzu: The lightness of fresh white fish pairs well with the umami of Kazenomori Tsuyuhakaze, and the refreshing acidity of yuzu ponzu cleanses the palate, complementing the sake's subtle bitterness. The yuzu's citrus aroma harmonizes with the sake's mineral notes, enriching the overall flavor profile.