Kasumi Tsuru
Founded in 1725 and now headed by the ninth-generation son, Yoshio Fukumoto, Kasumi Tsuru is one of the only sakagura in Japan that makes almost all of its saké using the traditional kimoto and yamahai methods. Kimotos tends to be tight, layered, and rich.
Yamahais exhibit earthy, smokey and even gamey flavors and aromas. Kasumi Tsuru’s kimoto and yamahai sakés have these characteristics, but are unusually refined for these styles.

Kasumi Tsuru, “the Crane of Kasumi” is also a celebration of the small town of Kasumi, located on the coast of the Japan Sea in the Tajima district of the Hyogo region. A small, remote resort town, Kasumi is known for its fresh seasonal crabs, hot spring baths and local, hand-made saké.

The Hyogo Region
Hyogo is one of the most important sake-producing regions in Japan. Hyogo accounts for roughly thirty percent of all saké production in Japan and is home to more than one-hundred and fifty breweries. The Nada district in Kobe, Hyogo’s urban center, became a magnet for brewers in the 19th century because its local water, Miyamizu from Mt. Rocco, was deemed ideal for saké making. Hyogo is also the regionof origin of Yamada Nishiki rice, widely used for daiginjo level saké. Hyogo is also home to two major brewmaster, or toji, guilds, Tajima.

Kasumi Tsuru makes all of their saké using rice that is grown in Hyogo. They mainly use Yamada Nishiki, Kita Nishiki and Gohyakuman Goku rice.

The Tajima District
Kasumi Tsuru’s dedication to traditional ways of making saké extends beyond its dedication to kimoto and yamahai to the heritage of the Tajima area. Encompassing the coastal area of Hyogo, Tajima-style saké is made for drinking with fish, crabs, squid, shrimp and oysters. Describing the Tajima style, Kasumi Tsuru calls their saké “sharp and sweet.”

Town of Kasumi
To understand Kasumi Tsuru one must trave to the place after which this saké is named. Kasumi is almost seven hours by train from Kyoto and three hours by car from the small airport of Tottori. Yet roughly 1.5 million people flock to this area every year and more than half a million visit the town of Kasumi. Why do they come? Why do 180 local inns thrive in the hinterlands of Hyogo? For the three wonders that Kasumi offers: fresh, seasonal crabs of many varieties served in every possible way, idyllic hot spring baths (onsen) and, of course, this traditional, local saké.