카스미츠루 야마하이지코미 카이센레이슈

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.