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Kagatobi “Junmai Ginjo”
Kagatobi “Junmai Ginjo” front label
Kagatobi “Junmai Ginjo” Thumbnail
Kagatobi “Junmai Ginjo” front label Thumbnail

Kagatobi “Junmai Ginjo”

Ishikawa prefecture

$35.00 
$33.25 member price
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A work of art made from nature

Fukumitsuya brewery believes in minimal intervention sake making and uses the simplest ingredients to create sake like this artisan Ginjo. Special attention results in bold and clean flavor with crisp, bright finish. The highest quality Yamada-Nishiki rice and spring water from Mt. Hakusan come together to create a piece of art by the mother nature.

Characteristics

Brand Kagatobi
Brewery Fukumitsuya
Category Junmai Ginjo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Yamadanishiki,  Kinmonnishiki
Yeast variety In-house
Alcohol 16.00%
RPR ? 60%
SMV ? 4
Acidity ? 1.4
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kagatobi “Junmai Ginjo” is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended

Region

Kagatobi “Junmai Ginjo” - Ishikawa prefecture

Kagatobi is made in Ishikawa prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Pear

    Pear

  • Grapefruit

    Grapefruit

Recommended Pairing

  • Meat

    Meat

  • Seafood

    Seafood

Fukumitsuya

Fukumitsuya was founded in 1625 near Mount Haku. The rainfall on these mountains soaks into the ground and flows into an underground spring that is used by Fukumitsuya in brewing. The brewers use this water in combination with just rice and microorganisms to produce only junmai sake, out of respect for the origins of sake brewing. Fukumitsuya’s “Kagatobi” brand is named for the local fire brigade from the Edo period (1603-1868), and represents the spirit and strength of Fukumitsuya’s sake. This spirit stands at the core of the brewery, and it’s present in all their sake.

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