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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.
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