Bold with a full body, noticeable acidity and a dry finish. Distinctly complex aroma with notes of mochi rice cake and toasted nuts lead to balanced and mature flavors of savory richness complemented by a nutty and light sweetness in the mouth.
Delicious with seared tuna, sushi, meat carpaccio, fried soft-shell crab, pasta carbonara and Japanese style steak with soy sauce and daikon radish.
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.
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