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Kagatobi “Ex Dry”
Kagatobi “Ex Dry” front label
Kagatobi “Ex Dry” Thumbnail
Kagatobi “Ex Dry” front label Thumbnail
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Kagatobi “Ex Dry”

Ishikawa prefecture

$33.00
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$33.00
Email me when available
Sign in to save for later

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 16.0%
RPR ? 65%
SMV ? +12.0
Acidity ? 2.0
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kagatobi “Ex Dry” is room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Kagatobi “Ex Dry” - Ishikawa prefecture

Kagatobi is made in Ishikawa prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Mineral

    Mineral

  • Stone

    Stone

  • Sweet Rice

    Sweet Rice

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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