Full Review

Kasumi Tsuru

Kasumi Tsuru
Kimoto Extra Dry Sake

Pair this wine with:
Fish Shellfish

Category: Kimoto Sake

Date Tasted:
Country: Japan
Alcohol: 16%
92 Points
Gold Medal
Exceptional
$27

Kasumi Tsuru
Kimoto Extra Dry Sake

Pair this wine with:
Fish Shellfish

Category: Kimoto Sake

Date Tasted:
Country: Japan
Alcohol: 16%
Bright silvery straw color. Aromas and flavors of toasted nut pastry and white chocolate strawberry with a silky, bright, dry-yet-fruity light-to-medium body and an even, captivating, medium-long finish imparting elements of tapioca and dried fruits finish. An elegant, nuanced sake that with a come hither style.

Tasting Info

Wine Glass Style: Juicy & Smooth & Fruity
Aroma Aroma: toasted nut pastry and white chocolate strawberry
Taste Flavor: Same as aromas with elements of tapioca and dried fruits
Sweetness Sweetness: Dry-yet-Fruity
Enjoy Enjoy: Now on its own and with food
Recipes Pairing: Catfish Pad Ped, Grilled Langoustines, Salmon Teriyaki
Bottom Line Bottom Line: An elegant, nuanced sake that with a come hither style.

The Producer or Importer

SakéOne Corp.

The Producer or  Importer
820 Elm St
Forest Grove, OR 97116
USA
1 800-550-7253

Kimoto Sake

Wine Glass Sake.jpg
Serve in a Stemless Wine Glass
Kimoto sake is produced using the original technique of creating the yeast starter mash. Before brewers fully understood the chemistry of creating the necessary yeast starter it was believed that the rice and koji had to be painstakingly mashed into a paste to convert starches to fermentable sugars. This process involved brewers mixing and crushing the rice and koji with long poles in a small vats for hours. The Kimoto method is very labor intensive and requires twice as much time in comparison to modern methods to complete the yeast starter. This method is still used by some breweries today, and results in a more robust, wilder and gamier sake.