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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.
Kasumi Tsuru is made in
Founded in 1725, Kasumi Tsuru Brewing Company is one of the few breweries that uses an orthodox brewing method known as kimoto and yamahai for every single one of their sake today. This is a labor intensive method that demands high skill and knowledge. The company believes in sake that compliments cooking, and all their products pair excellently with a variety of dishes. The 15 types of D-amino acids produced from the natural lactic acid produced using this method are rumored to have health effects, and in sake they boost the rich, umami flavors this brewery is known for.
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