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This exquisite saké was created using the Kimoto method, which yields rich, complex and elegant flavors with a lovely sense of balance and refinement. They use the “original yeast starter” for the kimoto that came into use in the 17th Century. Kasumi Tsuru, founded in 1725, is one of a few breweries using this labor intensive old traditional method of hand crafting a kimoto. This method produces the saké that is deep and layered.
Profile: Kasumi Tsuru Kimoto Extra Dry saké has a sophisticated savory and smoky taste with earthy notes of roasted nuts, shiitake mushrooms, and dried fruit.
Enjoyment: Compliments a wide range of light to medium-bodied foods such as poultry, seafood, sashimi, and salads and. This is the ideal saké for the whiskey and big red wine drinkers.
Rice: Gohyakumangoku Polish: 65%
Alc: 16% SMV: +5
Sulfites: 0 Gluten: 0
Serve: Can be enjoyed cold, warm, or hot.