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Kasumi Tsuru “Yamahai” Tokubetsu Junmai
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Kasumi Tsuru “Yamahai” Tokubetsu Junmai

Hyogo prefecture

$57.00 member price
- +

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!


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
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kasumi Tsuru “Yamahai” Tokubetsu Junmai is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended


Kasumi Tsuru “Yamahai” Tokubetsu Junmai - Hyogo prefecture

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

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