Superbly smooth and soft with fresh cheese or yogurt aromas and flavors of ripe peach and rustic apple tarte. Refreshing and elegant with a long finish.
Pair with scallops in cream sauce, clam chowder, California rolls, raw oysters, lobster with lemon butter sauce, key lime pie and avocado.
A simplified version of kimoto, yamahai is also a laborious technique used to mix the fermentation starter, creating lactic acid naturally.
Founded in 1725, Kasumi Tsuru, meaning “The Crane of Kasumi”, is named after its hometown, a small fishing village located on the Sea of Japan in the Hyogo prefecture. Kasumi is known for its fresh seasonal crabs, idyllic spring baths, and the local saké. With nearly 300 years of brewing experience, Kasumi Tsuru is unique in that it crafts saké using only the Kimoto and Yamahai brewing methods. These methods produce high quality, distinctive, umamirich saké.