1,580.00 ฿ 

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12% ABV. (720 ML.)

Place of Origin: Japan

Yuzu is mainly produced in Hyogo prefecture. The juice mixes whole juice of yuzu, pure sake of yamahai, and distilled liquor made from rice, which is fragrant and mellow.

The primary ingredients of Shubo, namely malt, steamed rice and water, are put into a wooden tank. The Toji is stirring and crushing the steamed rice carefully by wooden paddles. This process is called Yamaoroshi. This process is very time consuming and requires a high degree of skill. Our company has been conducting this traditional process for a long time. We are proud to affirm that our product Kasumitsuru is made at one of the very few sake breweries that continue to use the Kimoto method.

Genshu or unrefined sake is stored in a cool cellar and allowed to mature. Taste-testing determines when products are ready to be delivered. Note: The staged combination of steamed rice, koji malt, water and Shubo is called Moromi. When fermentation is complete, a brand new batch of sake is ready. These are the basic steps in making sake. Each stage in the process relies on the Toji’s skills and experience to produce an outstanding product.