原料の酒米には、農薬や化学肥料を抑え、環境にやさしい「コウノトリ育む農法米 五百万石」で醸した純米吟醸酒です。香り高く、なめらかな味わい。日本の伝統と未来への想いが詰まった一杯です。
「生酛造り」は300年続く日本の伝統的な作り方。手間と時間のかかる「山卸し(やまおろし)」という作業で「水」に「蒸米」と「米こうじ」を入れて摺りつぶし、米の溶解を促します。醸造には複雑で高い技術・知識を要し、長い日数がかけられます。
「吟醸純米酒」は精米歩合60％以下の米と米こうじだけで造られ、華やかでフルーティーな香りが特徴です。
 

Brewed with eco-friendly “Kounotori Rice,” cultivated with minimal use of pesticides and chemical fertilizers, this Junmai Ginjo sake embodies both environmental care and traditional craftsmanship. It offers a refined aroma and a smooth, elegant taste—each sip reflecting Japan’s heritage and a vision for the future.
The Kimoto method, a time-honored brewing technique dating back over 300 years, involves the labor-intensive yamaoroshi process, where steamed rice, water, and koji are mashed together to promote natural fermentation. This method requires deep expertise and extended brewing time, resulting in a sake of remarkable depth and character.
Junmai Ginjo sake is made solely from rice polished to 60% or less and rice koji, known for its graceful, fruity bouquet and clean finish. Kasumi Tsuru Kimoto Junmai Ginjo is a tribute to tradition, sustainability, and the artistry of sake brewing.