Nara prefecture.From the importer, ""Yucho Shuzo has produced sake for over 300 years in Nara, an area long considered to be the birthplace of sake in Japan. In the past decade, Yucho helped revive the ancient brewing methods made famous 500 years ago at the local Shoryaku Temple. Gose village, where Yucho is located, is surrounded by tall mountains, tall waterfalls and mighty rivers: all of which contribute to the bright, clean quality of their sake. The brewing techniques used at temples in Nara provided the foundations of sake production today--with bodaimoto being the oldest method. In the modern era “new” brewing techniques such as Yamahai and Sokujo developed while slowly the traditional technique of bodaimoto was all but forgotten. “Kaze no Mori” is one of the most sought after sakes in japan, with a real cult following devoted to it’s fresh, vibrant fruity flavors."" The first two numbers refer tp the polishing ratio, last number the yeast strain. Using sake rice called Tsuyuhakaze grown exclusively in Nara Prefecture. The rice is characterized by a large “shinpaku”, starchy core. The complex yet harmonious flavour that emerges during brewing is the signature of this sake, which is fruity and clean, and also has depth and volume. *It should be stored in the fridge.