Kagatobi “Ex Dry”
Ishikawa prefecture
Extra dry for the strong at heart
From Fukumitsuya Sake Brewery founded in 1625, "Kagatobi" was named after the in-house firefighters who were tough, powerful, and highly skilled. Using a traditional yamahai brewing method which uses natural lactic acid for fermentation, "Kagatobi Super Dry" takes after the taste of typical yamahai sake. Its acidity consists of complex flavors that combine with the full body for a clean finish.
Characteristics
| Brand | Kagatobi |
| Brewery | Fukumitsuya |
| Category | Junmai |
| Subcategory | Yamahai |
| Taste Profile | Rich & Dry |
| Rice variety | Yamadanishiki, Kinmonnishiki, Ishikawamon, Fukunohana |
| Yeast variety | Association No. 7 |
| Alcohol | 16.00% |
| RPR | 65% |
| SMV | 12 |
| Acidity | 2 |
Serving Temperature
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Recommended
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Not Recommended
Region
Kagatobi is made in Ishikawa prefecture in the Hokuriku region.
Taste Metrics
Tasting Notes
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Mineral
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Stone
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Sweet Rice
Recommended Pairing
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Meat
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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...
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
