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
-
Recommended
-
Not Recommended
Region
Kasumi Tsuru is made in Hyogo prefecture in the Kinki region.