Kazenomori露葉風 807
robertpark41
The only breed of rice in Nara Prefecture that is recommended for sake brewing, "Rofu" was once discontinued due to its difficulty in cultivation, but thanks to the efforts of farmers throughout the prefecture, it has been revived. It is a cross between Hakuro and early Futaba, and is characterized by a larger heart white than Yamadanishiki, but it absorbs water very quickly, making it a very unique rice that is difficult to process.
The taste is quite hearty, as the rice is polished to 80%. It has a rich round taste like a pineapple made into a compote, but thanks to the beautiful acidity and light fizziness that is typical of Kaze no Mori, you don't feel the sweetness or the high alcohol content at all. I think this is a very interesting sake.
Rice used: Nara Prefecture "Dewa Kaze
Polishing 80%.
Designated Sake etc. Junmai/Namaishu
Frequency: 17 degrees
5.0/5.0
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