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Kasumi Tsuru “Yamahai” Tokubetsu Junmai
Hyogo prefecture
$60.00
$57.00member 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!
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Cheese-flavored snacks create a harmonious pairing with this sake. For sake ware, cups or tools that can be for warmed or chilled sake.
Sachiko Miyagi
Portfolio Manager, Tippsy
Characteristics
| Brand | Kasumi Tsuru |
| Brewery | Kasumi Tsuru |
| Category | Junmai |
| Subcategory | Yamahai |
| Taste Profile | Rich & Dry |
| Rice variety | Hyogo Kitanishiki |
| Yeast variety | Association No. 901 |
| Alcohol | 15.00% |
RPR | 63% |
SMV | 5.7 |
Acidity | 1.7 |
Values listed are at the time of production.
Serving Temperature
Recommended
Not RecommendedRegion
Kasumi Tsuru is made in Hyogo prefecture in the Kinki region.
Taste Metrics
Loading...Tasting Notes
Toasted Malt
Clove
Linden
Recommended Pairing
Meat
Cheese
Seafood
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