Kasumi Tsuru is a sake brewery that continues to inherit the traditional sake brewing techniques of Hyogo Prefecture, while continuing to stick to the time-consuming methods of ``Kimoto-zukuri'' and ``Yamahai Shikomi.'' As Sokujomoto, which was introduced in 1910, became popular throughout the country, in 1962, ``Yamahaimoto'' was reintroduced, and in 1999, they also tried making ``Kimotomoto''. This allows lactic acid bacteria to naturally form, creating a unique flavor that brings out the umami and mellowness. We use rice suitable for sake brewing such as ``Yamada Nishiki'' and ``Gohyakumangoku,'' as well as ``Hyogo Kitanishiki'' grown by our brewers. The water used for preparation is underground water from the clear Yadagawa River in Hyogo Prefecture. The gentle taste brought about by this soft water is one of the characteristics of Kasumi Tsuru. The sake carefully crafted by the chief brewer and brewer has a light and umami flavor that goes well with the cuisine of Tajima, which is rich in seafood. Kasumi Tsuru continues to pursue the deep appeal of Japanese sake by fusing traditional techniques with modern innovations.