Yasakaturu Kame No O Kurabu Junmai Ginjo

**Note: The second photo is of the Kame No O Kurabu's previous label**


弥栄鶴 亀の尾蔵舞 純米吟醸

Kame no O is a rice strain first grown in the Meiji era in Yamagata prefecture. Due to its delicacy, it is very difficult to mass produce using modern farming methods and the production volume dropped significantly. Farmers in Tango prefecture re-introduced this strain in year 2000 and Yasakaturu, using this rice, produced this clean, crisp and “easy to drink” sake. Since the rice is grown only with contracted farmers in Tango, the amount of rice available is strictly limited and as a result, the amount of this sake produced each year is also limited.


Tasting Notes:

This sake has a nose of sweet melon. It has a balanced palate that consists mostly of “umami” with a tint of sweetness and tanginess. The finish is dry and medium in length and is not overpowering. This “easy to drink” sake is very suitable for beginners or drinkers that are not used to the taste of sake.

This sake is excellent with:

  • Apéritif
  • Yakitori/Teppanyaki/Grilled Meat
  • Antipasti/Cold Cuts

Kame no O 亀の尾

Milling Rate 60%
Alcohol Content 15%
Dryness Slightly Sweet 
SSI Class Aromatic
Sake meter value -6

Kyoto Fu 京都府

Serving Temperature


More often than not, you will come across certain "specialist" terms used on sake labels.

Here is a short list for your ease of reference. If you come across to any terms which you don't understand on any sake purchased from us, please feel free to contact us, we are more than happy to assist.


Ko Shu:

This is aged sake. Not all sake can be aged and the result depends largely on the aging conditions. Although most aged sake becomes "sherry" like, there are some which are aged in ice cold conditions becomes dryer and richer in flavour. Because of the wide variety of results, it is best to consult with our sake specialist before buying a bottle of Ko Shu.




Also know as "cloudy sake". In nigori sake, the sake is passed through a coarser mesh allowing some of the lees (rice remnants) to pass through. The taste of nigori sake is less refined and more textured and rich. It goes very well with spicy food (such as Korean kimchi dishes).




Usually water is added to the pressed sake, thereby the alcohol level is diluted to 16 to 18%. For Genshu, water has not been added and the alcohol level will be around 20%, the natural rate for sake.




Normally water is added to sake after fermentation. For kijoushu, some sake is used in place of some of the water added. The result is a rich, dessert like sake that is often aged/. Many compares this with sherry and port.



Nama Shu:

Sake is usually pasteurized twice, once before storing in a tank and one before bottling. Nama shu is unpasteurised sake and must be stored in refrigerator.



Nama Chozo

Nama Chozo means that the sake is not pasteurized before storage in a tank, but is pasteurized before bottling.


生卸 /生詰

Nama Oroshi/

Nama Zume :

Nama Zume is pasteurized before storage in a tank but not pasteurized again before bottling.




Funashibori :



After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Funashibori is sake pressed in a traditional wooden box and not with a pressing machine.



Shizuku is sake "pressed" by allowing it to drip from cotton bags, with no pressure applied. It is more time consuming and costly than other pressing methods



Arabashiri :

After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Arabashiri is the first one third of the sake yield, which run off under the pull of gravity alone when pressing with a fune or wooden box.




Nakadori is the "middle" yield of the sake. It is the next third of the sake yield after arabashiri. This is often considered the best.




Seme is the "final" yield of the sake. It is the last third of the sake after nakadori. It often considered the least desirable due to it's deep bitter taste.




Sake is put in 18 litre bottles (called "toubin") when pressed. This term implies that the sake is pressed with a wooden box ("fune") or drip pressed ("shizuku")



We will add to this list as it goes. 

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