Doing Tajima Proud

Founded in 1725, Kasumi Tsuru is one of Japan’s rarest breweries, producing saké exclusively through the traditional Kimoto and Yamahai methods. Brewmaster Matsumoto is devoted to these meticulous, labor-intensive techniques, creating lactic acid entirely by hand—a process that takes more than twice as long as modern methods but yields far greater depth and rich umami character. The result is a level of complexity that contemporary technology simply cannot replicate, giving rise to a distinctive line of premium saké.

Proudly rooted in the Tajima region, Kasumi Tsuru is guided by the creed “Tajima no Hokori tare” (“Do Tajima proud”) and upholds a philosophy of “quality first, community first, and cordiality first.”