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Kazenobon Etchu Roman
風の盆 越中浪漫Kazenobon — Fukutsuru Shuzo, Toyama
Specifications
- Type
- Daiginjo
- Rice
- 山田錦
- Rice polishing ratio
- 40%
- Yeast
- 協会14号（金沢酵母）
- Alcohol
- 17%
- Sake meter value
- +6
- Acidity
- 1.2
Flavor profile Kun-shu
RestrainedAromatic
RichLight
Kun-shu — aromatic and light
The 40% polishing ratio and daiginjo classification point to a fragrant, fruity profile. SMV +6 with a low acidity of 1.2 suggests a dry-leaning but soft, smooth palate with a light-to-medium body.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
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