EST. 1725
香住鶴
Since 1725 — 香美町, Hyogo
A 300-year-old Tajima brewery that brews everything by kimoto or yamahai — a slow method almost no other kura still uses for its entire output.
Founded in 1725 in Kasumi, in Hyogo's Tajima region, Kasumitsuru brews under the motto "be the pride of Tajima." Since 2011 the entire output has been made using either kimoto or yamahai — slow, traditional lactic-acid starter methods rarely used across a whole product line today. The sake is built to match Tajima's local delicacies, especially matsuba crab and Tajima beef, and is brewed entirely from Hyogo-grown rice.
Junmai Ginjo, yamahai — Yamada Nishiki rice, polished to 55%
Junmai, yamahai — Hyogo Kitanishiki rice, polished to 60%
Daiginjo, yamahai — polished to 50%
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JR山陰本線 香住駅（タクシー約15分）