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Kagatsuru “Junmai Ginjo”
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Kagatsuru “Junmai Ginjo”

Ishikawa prefecture

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An ode to Kanazawa

Made from Kanazawa yeast and Gohyakumangoku rice cultivated locally, the brewers crafted this sake to be representative of their castle town. Like the serene cobblestone streets and graceful architecture of the city, this sake makes you feel centered. A faint aroma of butterscotch leads into flavors of banana and apple, with mushroom-like umami dancing underneath. A good sake to pair with seafood to bring out the best in both.


Brand Kagatsuru
Brewery Yachiya Brewing Company
Category Junmai Ginjo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Gohyakumangoku
Yeast variety Association No. 14 (Kanazawa Yeast)
Alcohol 15.5%
RPR ? 55%
SMV ? +3.0
Acidity ? 1.5
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kagatsuru “Junmai Ginjo” is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended


Kagatsuru “Junmai Ginjo” - Ishikawa prefecture

Kagatsuru is made in Ishikawa prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Apple

  • Banana

  • Mushroom


Recommended Pairing

  • Sushi/Sashimi

  • Seafood


Yachiya Brewing Company

Yachiya Brewing Company was founded way back in 1583 when Niemon Kamiyachiya moved to the castle town of Kanazawa to brew sake exclusively for General Toshiie Maeda. Of course their sake is now available for people around the world, but they have kept their old values. They hope to express the variety and heart of sake rice. To this end, they’ve established a committee of 15 farmers to research and cultivate local rice strains. These different rice strains find their home in the flavors of Yachiya Brewing Company’s sake. Truly a brewery that encompasses the history and culture of sake.

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