Kasumi Tsuru Kimoto Extra Dry (300ML) Front Label
Kasumi Tsuru Kimoto Extra Dry (300ML) Front Label

Kasumi Tsuru Kimoto Extra Dry (300ML)

Junmai from Japan
      300ML / 16% ABV
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      4.2 5 Ratings
        300ML / 16% ABV

        Winemaker Notes

        A sophisticated savory taste with notes of roasted nuts, shiitake mushrooms, and dried fruit. This rich tasting saké has a refreshing crisp finish that allows it to pair perfectly with a wide range of dishes. Enjoy chilled, warm, or hot.

        Critical Acclaim

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        Kasumi Tsuru

        Kasumi Tsuru

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        Kasumi Tsuru, Japan
        Kasumi Tsuru, meaning “The Crane of Kasumi”, was named after the remote coast town of Kasumi in Japan, located in the Hyogo prefecture. The town is known for its fresh seasonal crabs, idyllic spring baths, and the local saké. Founded in 1725 and now headed by the ninth-generation son, Yoshio Fukumoto, Kasumi Tsuru is very dedicated to tradition and producing high quality saké, supported by gold medals in various saké competitions. Today, only a few Kuras in Japan produce saké using the Kimoto method, which occurs in 16 stages over 30 days. Among them, Kasumi Tsuru is the only Kura whose saké is all produced in the traditional, labor-intensive methods of Kimoto and Yamahai. The Kimoto method, meaning “original yeast starter,” came into use in the 17th century and is the most traditional method in saké production. Yamahai, another traditional method, is a variation of Kimoto. The Kimoto method requires the Toji’s time and effort in growing yeast and lactic acid, which is essential for brewing saké. With their skills and experiences, this makes the saké rich and beautiful in flavor.
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        The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.

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        Sake with the lowest milling requirement at no less than 30% milled, so that 70% of each rice grain remains, is simply called Junmai. It is made of water, koji mold, yeast and rice. The categories of saké are established not by rice variety, but by their polishing or milling percentages. Junmai is also brewed in the absence of added alcohol. Some brewers, in search of other flavors, aromas and textures, will add a small amount of distilled alcohol during the brewing process. But the alcohol in any saké labeled Junmai will come purely from fermentation.

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