Kasumi Tsuru Yamahai Junmai

This sake was created 45 years ago in Japan and debuted in the U.S. in 2005. Today it is made using the slower yamahai method, revealing a deep flavor steeped in persimmon and asian pear, and even a little kombu seaweed. After the first splash of flavor passes, you’ll find notes of fennel and minerality. This brew is recommended in many different temperatures, so have fun with it.