What grape is Kaze kaoru made from?

It is a single-varietal Cabernet Sauvignon, grown on Hakko Chaud's windiest estate plot in Tsunodahama, Niigata.

What does Kaze kaoru taste like?

Medium-bodied with gentle tannins, showing sweet oak aromas intertwined with earthy, undergrowth-like botanical notes and a long, dry finish.

Where does the name Kaze kaoru come from?

Kaze kaoru is a traditional Japanese summer kigo (seasonal word) meaning the fresh breeze that carries fragrance over young leaves in early summer — a nod to the constant sea wind that sweeps the vineyard plot.

What food pairs well with Kaze kaoru?

Its earthy character suits grilled or smoked meats, mushroom dishes, and aged cheeses, and it also pairs well with Japanese dishes like grilled unagi or mushroom nabe.

CuvéeNiigataRed

Kaze kaoru

風薫

Hakko Chaud

About Kaze kaoru

Style: Red
Grape Varieties: Cabernet Sauvignon
Price Range: ¥3,500-4,500; approximate, based on comparable Hakko Chaud red releases

Kaze kaoru ("the wind carries fragrance") is a single-varietal Cabernet Sauvignon from Hakko Chaud (formerly Domaine Chaud), named after a summer kigo (seasonal word) for the fresh breeze that blows over young leaves in early summer. The grapes come from the winery's own estate plot in Tsunodahama, Niigata — the windiest parcel on the property, constantly swept by strong sea winds. Past vintages (e.g. 2019) were released as a medium-bodied red in 750ml bottles. Aged in oak, the wine shows sweet barrel aromas intertwined with earthy, undergrowth-like botanical notes and a long, gently dry finish.

Sommelier's Note

Named for the windiest corner of the estate, Kaze kaoru channels that constant sea breeze into a Cabernet Sauvignon that is more earthy whisper than bold statement — a quietly confident expression of Niigata's coastal terroir.

New to wine?

An approachable, medium-bodied red with gentle tannins and a long, dry-toned finish — a good introduction to Niigata's coastal, wind-swept Cabernet Sauvignon.

Food Pairings

The earthy, undergrowth-tinged character pairs well with grilled or smoked meats, mushroom dishes, and aged cheeses. With Japanese food, try it with grilled unagi, mushroom nabe, or soy-glazed grilled chicken.

When to drink it

Suited to autumn and winter dinners featuring grilled or roasted dishes, or a quiet evening exploring Niigata's coastal terroir.

Terroir & Winemaking

Estate-grown Cabernet Sauvignon from the windiest plot at Hakko Chaud's Tsunodahama vineyard in Niigata. Vinified with the winery's low-intervention approach. The 2019 vintage was bottled at 750ml as a medium-bodied red; exact vinification details (yeast, filtration, sulfite use, ABV) vary by vintage and were not separately confirmed for the current release.

About the producer

Hakko ChaudCrafting expressive, terroir-driven wines in Niigata.新潟市, 新潟県Visit the producer page →

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Frequently Asked Questions

What grape is Kaze kaoru made from?: It is a single-varietal Cabernet Sauvignon, grown on Hakko Chaud's windiest estate plot in Tsunodahama, Niigata.
What does Kaze kaoru taste like?: Medium-bodied with gentle tannins, showing sweet oak aromas intertwined with earthy, undergrowth-like botanical notes and a long, dry finish.
Where does the name Kaze kaoru come from?: Kaze kaoru is a traditional Japanese summer kigo (seasonal word) meaning the fresh breeze that carries fragrance over young leaves in early summer — a nod to the constant sea wind that sweeps the vineyard plot.
What food pairs well with Kaze kaoru?: Its earthy character suits grilled or smoked meats, mushroom dishes, and aged cheeses, and it also pairs well with Japanese dishes like grilled unagi or mushroom nabe.

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