Kagatobi “Sennichi Kakoi”
Ishikawa prefecture
Aged to perfection
Brewed with Yamadanishiki rice, this junmai daiginjo is aged for 1,000 days at low temperatures. This aging process gives the sake a nutty aroma, which is followed by a rich, dry flavor. On the palate there are notes of walnuts, honey and clove. It’s recommended you serve this sake in a large wine glass so that you can relish the complex notes. Also take in its ornate kabuki label.
Characteristics
| Brand | Kagatobi |
| Brewery | Fukumitsuya |
| Category | Junmai Daiginjo |
| Subcategory | Koshu |
| Taste Profile | Rich & Dry |
| Rice variety | Yamadanishiki |
| Yeast variety | In-house |
| Alcohol | 17.00% |
| RPR | 50% |
| SMV | 4 |
| Acidity | 1.6 |
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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Walnuts
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Honey
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Clove
Recommended Pairing
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Seafood
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Cheese
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Meat
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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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
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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
