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 | 16.0% |
| RPR | 65% |
| SMV | +12.0 |
| Acidity | 2.0 |
Serving Temperature
-
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 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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Customer reviews
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