Kasumitsuru

"Kasumitsuru" is the representative brand of Kasumitsuru Co., Ltd., named by combining the place name Kasumi and crane (stork).
Characterized by a unique taste where deep umami and complex acidity harmonize due to the thorough obsession with brewing the entire amount by Yamahai or Kimoto production.
The sake quality designed with the highest priority on compatibility with seafood enhances Tajima seafood such as Matsuba crab and white squid.
Leading with Yamahai Ginjo Junmai, it develops a wide range of products from Daiginjo to Junmai sake, and is highly evaluated as warmed sake.
Fusing the traditional techniques of Tamba Toji and modern quality control, it is known nationwide as a leader in Yamahai and Kimoto brewing.