Kaze No Mori “Black Label” Yucho Shuzo | 油長酒造 (風の森)
Yucho Shuzo | 油長酒造 (風の森)

Kaze No Mori “Black Label”

$42.00 USD
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Same-day delivery Select SoCal Areas · Mon-Fri, 11 AM-4 PM
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Tasting Notes

A lively, fresh Junmai sake from Yucho Shuzo brewery's Kaze No Mori series, this sake offers notes of apple, mandarin, banana ice cream, and honeydew melon, along with a clean, mineral note that adds complexity.
Specifications

Rice: Tsuyuhakaze, polished to 80%
Yeast: #7
Acidity: 2
Sake Meter Value (SMV): 0
ABV: 17%
Size: 720ml (12 pack)
Overview

Food Pairings: Pairs well with roast lamb, duck udon, and sausage gumbo.

Recommended Temperature: Best served chilled.
About the Brewery
GOSE, NARA Regional location shown. Marker may represent the prefecture.

Yucho Shuzo Co., Ltd.

油長酒造株式会社

A Gose producer founded in 1719, maker of Kaze no Mori, Mizuhana and S Kaze no Mori, alongside Yamato Distillery.

Founded
1719
Location
Gose, Nara, Japan

Brewing philosophy

Yucho launched Kaze no Mori in 1998 to share the character of freshly pressed sake. Its core range explores rice varieties and polishing ratios through unfiltered namazake, with naturally retained fermentation gas sometimes adding a delicate lift on opening.

SAKEZEN

Brewery Signature

  • Gose townscape
  • Bodaimoto heritage
  • terraced rice fields

A sake worth following beyond the first fizz. Kaze no Mori can open with a gentle natural sparkle, then reveal more rice sweetness, umami and texture as the gas settles. To SAKEZEN, that unfolding character is part of its fascination.

SAKEZEN Team View is an editorial interpretation of official producer information, informed by our tasting perspective. Axis positions are qualitative, not laboratory measurements. Individual releases and personal impressions may vary.
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The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.
Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.
Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.
Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.
Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.
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