Kasumi Tsuru “Yamahai” Junmai Ginjo
Hyogo prefecture
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 | 15.0% |
| RPR | 55% |
| SMV | +0.4 |
| Acidity | 1.6 |
Serving Temperature
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Recommended
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Not Recommended
Region
Kasumi Tsuru is made in Hyogo prefecture in the Kinki region.
Taste Metrics
Tasting Notes
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Asian Pear
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Persimmon
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Kombu Seaweed
Recommended Pairing
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Seafood
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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.
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
