Kasumi Tsuru “Yamahai” Tokubetsu Junmai
Hyogo prefecture
Layers of flavor for you to unfold
Brewed using 100% Hyogo Kitanishiki sake rice grown in smaller quantities in the northern areas of Hyogo Prefecture, this sake has quite a few layers to its taste—the most prominent being pear, linden, toasted malt and even honey tones. With prominent umami and a clean finish they call kire, after drinking a glass of this you’ll want to get your hands on more and more!
Characteristics
| Brand | Kasumi Tsuru |
| Brewery | Kasumi Tsuru |
| Category | Junmai |
| Subcategory | Yamahai |
| Taste Profile | Rich & Dry |
| Rice variety | Hyogo Kitanishiki |
| Yeast variety | Association No. 901 |
| Alcohol | 15.0% |
| RPR | 63% |
| SMV | +5.7 |
| Acidity | 1.7 |
Serving Temperature
-
Recommended
-
Not Recommended
Region
Kasumi Tsuru is made in Hyogo prefecture in the Kinki region.