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Kasumi Tsuru “Yamahai” Junmai Ginjo
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Kasumi Tsuru “Yamahai” Junmai Ginjo

Hyogo prefecture

$57.00 member price
- +

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.


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
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


Kasumi Tsuru “Yamahai” Junmai Ginjo - Hyogo prefecture

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

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