This is pure, palate-pleasing excitement! The Kasumi Tsuru Yamahai Ginjo Sake is drawn from the pure water of the Hyogo Prefecture. The Kasumi Tsuru brewery uses the finest Yamada Nishiki rice (polished to 55% of its original grain size) along with the Yamahai technique to make this rich and satisfying bottling. The Yamahai method is a traditional brewing process that utilizes wild yeasts in the early fermentation and, when carefully done, yields a rich, distinctive and intriguing Sake.
This is a superb Sake to pair with smoked meats or seafoods, unagi (the freshwater eel prevalent in sushi assortments), richer seafood preparations, chicken, pork, or roasted vegetables. Velvety and enticing with a wild touch, this Sake will delight both you and your guests.