About Kaori Tsuru
Also known as “Elegant Crane,” Kaori Tsuru has an aroma that follows by scent of white flowers that folds over like the sweetness of honey and citrus.
Taste
Medium dry, the gentle sweetness is experienced on the tip of the pallet. A note of acidity and bitterness just like of lemons is well balanced.
Food Pairings
Moriko Cho Tokusen goes well with lightly flavored food such as
- Sashimi (raw fish)
- Dashi-maki Tamago (seasoned Japanese omelette)
- Grilled Meat and Seafood
- Dried Squid
- Papaya Salad
Grade: Junmai Daiginjo
Koji Rice: Yamadanishiki 50%
Kake Rice: Yamadanishiki 50%
Yeast: Kyokai 9H
SMV: +3.5
Amino Acid: 1.1
Acidity: 1.2
Alcohol: 15.5%
720 ml
Before making sake, the outer surface of rice grains are shaved off to remove proteins, fats, and minerals to create different flavors. This rice polishing process consists of three groups: Junmai, Ginjo and Daiginjo.
Daiginjo requires a rice polishing ratio of 50% or less, giving Kaori Tsuru the highest quality of milling rates. This kind of sake is produced in smaller quantities because it relies on more traditional, hands-on methods. Showcasing the highest level of craftsmanship, brewers hone in their skills and knowledge to achieve the perfect balance of flavors.
Sake Meter Value (SMV)
The higher the SMV, the more savory the sake is.
The lower the SMV, the sweeter the sake is.
Acidity
The higher the acidity, the dryer and richer the sake.
The lower the acidity, the sweeter and lighter the sake.
Kaori Tsuru’s SMV is +3.5 and has an acidity of 1.2, making it a light and dry sake.
Brewery:
Yamagata Honten
“If you drink sake wholeheartedly, you can conquer the world.”
Established: 1875
Location: Yamaguchi Prefecture
Representative: Toshiro Yamagata