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

Hyogo prefecture

$57.00 member price
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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.

Taste Metrics

Tasting Notes

  • Toasted Malt

    Toasted Malt
  • Clove

  • Linden


Recommended Pairing

  • Meat

  • Cheese

  • Seafood


Kasumi Tsuru

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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