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Description
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.
Specifications
CategoryOther
RegionHyogo
BreweryKasumituru Kabushiki Gaisha
BrandKasumitsuru
RiceGohyakumangoku
ABV14%
Polish Ratio63%
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