Featured

Featured products

Styles

Shop by style

Tastes

Shop by taste profile

Taste metrics

Prices

Shop by price

Categories

Shop by category

Subcategories

Shop by subcategory

Breweries

Shop by brewery

Brands

Shop by brand

Regions

Shop by region

Prefectures

Shop by prefecture

Temperature

Shop by temperature

Rice

Shop by rice variety

Gift

For your loved ones

Merchandise

Merchandise

Kasumi Tsuru “Yamahai” Junmai Ginjo
Kasumi Tsuru “Yamahai” Junmai Ginjo Thumbnail
Sold out

Kasumi Tsuru “Yamahai” Junmai Ginjo

Hyogo prefecture

$60.00
Email me when available
Sign in to save for later
$60.00
Email me when available
Sign in to save for later

Versatile and fulfilling

This sake was created 45 years ago in Japan and debuted in the U.S. in 2005. Today it is made using the slower yamahai method, revealing a deep flavor steeped in persimmon and Asian pear, and even a little kombu seaweed. After the first splash of flavor passes, you’ll find notes of fennel and minerality. This brew is recommended in many different temperatures, so have fun with it.

Characteristics

Brand Kasumi Tsuru
Brewery Kasumi Tsuru
Category Junmai Ginjo
Subcategory Yamahai
Taste Profile Rich & Dry
Rice variety Yamadanishiki
Yeast variety Association No. 1901,  Association No. 901
Alcohol 15.00%
RPR ? 55%
SMV ? 0.4
Acidity ? 1.6
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kasumi Tsuru “Yamahai” Junmai Ginjo is over ice, room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Kasumi Tsuru “Yamahai” Junmai Ginjo - Hyogo prefecture

Kasumi Tsuru is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Asian Pear

    Asian Pear

  • Persimmon

    Persimmon

  • Kombu Seaweed

    Kombu Seaweed

Recommended Pairing

  • Seafood

    Seafood

  • Aperitif

    Aperitif

Kasumi Tsuru

Founded in 1725, Kasumi Tsuru Brewing Company is one of the few breweries that uses an orthodox brewing method known as kimoto and yamahai for every single one of their sake today. This is a labor intensive method that demands high skill and knowledge. The company believes in sake that compliments cooking, and all their products pair excellently with a variety of dishes. The 15 types of D-amino acids produced from the natural lactic acid produced using this method are rumored to have health effects, and in sake they boost the rich, umami flavors this brewery is known for.

Learn more

Customer reviews