"Rich, complex, elegant and layered ."
With strong notes of roasted nuts, honeyed rice cakes, shiitake mushrooms, and dried fruit, this is a sophisticated and earthy sake with an obvious umami taste. Balanced with a refreshing crisp and lasting finish, it is a sophisticated but not overpowering sake.
Characteristics of Kasumitsuru Kimoto Extra Dry
ABV: 16%
Grade: Junmai
Taste: Light & Dry
Storage: Keep in a cool dark and dry place
Rice Variety: Local kakemai rice
Yeast: N/A
Brewing Method: Kimoto
Polishing Ratio: 63% & 68% blend
Acidity: 1.2
SMV: +7.5
Food Pairing
Light dishes such as sashimi, sushi and salads.
Recommended Serving Temperature
Chilled
Warmed
Region
Kasumitsuru is located in Hyogo prefecture.
The Kasumitsuru Brewery
The brewery was founded 296 years ago in 1725 in the Tajima area of Hyogo Prefecture. In 1945, Kasumitsuru merged with three other breweries in the area, and Mr. Seizo Fukumoto from Fukumoto Shuzojo, the largest of the merged breweries, took over as president.
Postwar, Kasumitsuru struggled to attract consumers who were largely consuming "major brands" and mass-produced sakes. However, since the early 2000s Kasumi Tsuru saw sales rise due to the company's commitment to quality. In order to differentiate itself from competitors, the brewery decided to focus on quality rather than quantity and brew its sake using the labour-intensive and ancient Kimoto and Yamahai methods.
