Unpasteurized sake (nama) that is stored/aged (chozo) in as such to retain vibrancy and its original flavor profile. It is then once-pasteurized before releasing for stabilized shelf life.
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 sake. With nearly 300 years of brewing experience, Kasumi Tsuru is unique in that it crafts sake using only the Kimoto and Yamahai brewing methods. These methods produce high quality, distinctive, umamirich sake.
TASTING NOTES
Robust with flavors of lychee and pineapple, paired with the umami of roasted nuts and cashews, and complimented by the subtle sweet notes of caramel and sugarcane. This is a once-a-year release that bottles freshly pressed saké and is once-pasteurized in the bottle for bold flavors!
SUGGESTED PAIRINGS
Crab and other shellfish, pizza, brisket
Receive a 15% discount with code “BOTTLE15” when you purchase 12 bottles or more. Club members receive a 20% discount for this product regardless of bottle quantity.
| per bottle | club price | case of 6 | club price | |
|---|---|---|---|---|
| 720ml | $30 | $24 | $180 | $144 |
| Category/Style | Yamahai |
| Milling/Polish | 68% |
| Alcohol | 18% |
| Rice | Gohyakumangoku |
| Profile | Dry, Crisp, Savory, Umami |
| Yeast | 701 |
| Serving Temperature | Enjoy Chilled, Room Temperature or Warm |
| Sizes | 720ml |
| Location | Hyogo Prefecture |
| Toji | Tatsuya Matsumoto |
- Gluten-Free
- Sulfite-Free
