Kasumi Tsuru “Yamahai” Tokubetsu Junmai
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!
|Taste Profile||Rich & Dry|
|Rice variety||Hyogo Kitanishiki|
|Yeast variety||Association No. 901|
- Not Recommended
Kasumi Tsuru is made in Hyogo prefecture in the Kinki region.