Kasumi Tsuru

Founded in 1725, Kasumi Tsuru, meaning "The Crane of Kasumi," is named after its hometown, a small fishing village located on the Sea of Japan in the Hyogo prefecture. Kasumi is known for its fresh seasonal crabs, idyllic spring baths, and the local sake. With nearly 300 years of brewing experience, Kasumi Tsuru is unique in that it crafts sake using only the Kimoto and Yamahai brewing methods. These methods produce high quality, distinctive and umami-rich sake. 

Kimoto Extra Dry  |  Yamahai Tokubetsu Junmai  |  Yamahai Junmai Ginjo


Kimoto Extra Dry

Rich, complex, elegant and layered - a sophisticated earthy and savory sake with obvious umami. Taste notes of roasted nuts, honeyed rice cakes, shiitake mushrooms and dried fruit. Balanced with a refreshing crisp and lasting finish.  Explore

Kimoto Tokubetsu Junmai

Bold with a full body, noticeable acidity and a dry finish. Distinctly complex aroma with notes of mochi rice cake and toasted nuts lead to savory balanced and mature flavors complemented by a light nutty sweetness on the palate.  Explore

Yamahai Junmai Ginjo

Superbly smooth and soft with fresh cheese or yogurt aromas and flavors of ripe peach and rustic apple tarte. Refreshing and elegant with a long finish.  Explore