Kasumi Tsuru Kimoto Extra Dry Sake, Hyogo, Japan (720ml)   

Founded in 1725, Kasumi Tsuru is one of the rarest breweries in Japan, only brewing in Kimoto and Yamahai methods. Master Brewer Matsumoto embraces these meticulous and laborious methods of brewing, creating lactic acid 100% naturally by hand, a process that takes more than twice the time but locks in much more depth and rich umami flavors. This produces a complexity that no modern technology can match, creating a line of distinctive, premium saké.

TASTING NOTES: Rich, complex, elegant and layered — a sophisticated earthy and savory saké with obvious umami. Taste notes of roasted nuts, honeyed rice cakes, shiitake mushrooms, and dried fruit. Balanced with a refreshing crisp and lasting finish.

SAKE TERMINOLOGY (with thanks to Jon Gauntner's Sake Dictionary)

Kimoto - A traditional method of preparing the yeast starter for fermentation using hand-held poles and natural lactic bacteria.

Yamahai - Traditional method of preparing the yeast starter using natural lactic bacteria, but without the use of hand-held poles. The result is usually a more gamey flavor profile.