Kasumitsuru Yamahaijikomi Kaisenreishu is a cold sake from Kasumitsuru in Hyogo Prefecture, crafted using the yamahai fermentation method and positioned specifically as a companion to seafood (kaisen). The yamahai process produces a sake with pronounced acidity and umami designed to harmonize with the briny, delicate flavors of fresh seafood, reflecting Hyogo's coastal culinary culture.
Price information is only available in Japan.
No reviews yet. Be the first to review!
