但馬牛の牛糞を堆肥として活用し、その堆肥で栽培した酒米から醸した日本酒です。牛と人と大地がつながる循環型農業の象徴であり、清らかな口当たりと米の旨味が楽しめます。

「山廃造り」は麹（こうじ）の作用と汲掛け、荒櫂をもって米を溶かし、同様に天然乳酸菌による発酵をおこなう、「酛（酒母）」造りの手法です。「山卸し」の作業を「廃止」して「酛（酒母）」を造ることから、「山廃造り（山卸廃止酛）」といいます。
原料は美方地域で但馬牛の堆肥利用した「地域資源循環型農業」で育てられた「兵庫北錦」使用しています。
 

This sake is brewed from rice cultivated with compost made from Tajima beef manure. A symbol of circular agriculture where cattle, people, and the land are connected. Enjoy its clean taste with the rich flavor of rice.

Crafted using the traditional Yamahai method, this Junmai sake showcases the depth and complexity born from natural fermentation. By forgoing the labor-intensive yamaoroshi step, the Yamahai technique allows wild lactic acid bacteria to develop slowly, resulting in a rich, full-bodied flavor with earthy undertones.
The rice used—Hyogo Kitanishiki—is cultivated in the Mikata region through a sustainable, resource-circulating agricultural system that utilizes compost made from prized Tajima beef. This local approach not only enhances the terroir of the sake but also reflects a deep respect for the land and its traditions.
Enjoy the bold character and refined balance of Kasumi Tsuru Yamahai Junmai—an authentic expression of craftsmanship and regional pride.