Kasumi Tsuro Kimoto Extra Dry Sake

Founded in 1725, Kasumi Tsuru is one of the rarest breweries in Japan, only brewing in Kimoto and Yamahai methods. The Kimoto method develops the yeast starter in 16 states over 30 days – more than twice as long as the process used today in modern brewing methods. Lactic acid is naturally produced in the Kimoto method via a physically exchausting process where workers use long poles in a rhythmic action to mash the yeast starter mixture. Rich, complex, elegant, and layered. A sophisticated earthy and savory sake with umami. Enjoy chilled, room temperature, or warm. 720ML.