Founded in 1725, Kasumi Tsuru is one of the only breweries in Japan producing almost all their sake using the laborious and time-consuming kimoto and yamahai methods for nurturing their sake’s yeast starter. These brewing methods lead to earthy, rich, and complex tastes and aromas.
Sake to be featured include:Kimoto Extra Dry: Quiet impact with mild banana sweetness, caramel undertones, and full-bodied mouthfeel. Tangy and spicy, with lingering citrus-like acidity. An excellent “session” sake, full of umami and richness. Food pairings? Try pizza or barbecue ribs — really!
Yamahai Ginjo: Light and smooth. Earthy, mineral nose, with woody accents. Underlying watermelon-like sweetness, and a dryness that comes back in delayed tail. Layered and complex.
While supplies last, we might even be able to break out some of Kasumi Tsuru’s extra special nama (unpasteurized) sake to taste . . .
76 South Washington Street
Seattle, Washington 98104