Kagatobi
“Sennichi-kakoi” Junmai Daiginjo 1,000 days aged
Brewed with selected contract farming sake rice “Yamadanishiki”, this Junmai Daiginjo is aged for about 1,000 days. Complex aroma of sweet spices, dry, fine and elegant flavor of rice, nuts and dried fruits. A rounded and sophisticated Junmai Daiginjo. This sake can be served not only with main dishes but also as digestif.
Pairing suggestion
Kakuni (braised pork), smoked oyster, chocolate mousse
Serving temperature
◎Best recommended ◯Recommended
Brewed with selected contract farming sake rice “Yamadanishiki”, this Junmai Daiginjo is aged for about 1,000 days. Complex aroma of sweet spices, dry, fine and elegant flavor of rice, nuts and dried fruits. A rounded and sophisticated Junmai Daiginjo. This sake can be served not only with main dishes but also as digestif.
-
Category
-
Junmai Daiginjo
-
-
Koshu (aged sake)
-
Rice Variety
-
Yamadanishiki
-
Yeast
-
house yeast
-
Alc.
- 17%
-
RPR
- 50%
-
SMV
- +4
-
Acidity
- 1.6
-
Amino acidity
- 1.4
Kagatobi
Kissho Junmai Daiginjo
Brewed only with special cultivated contract farming Sake rice Yamadanishiki, polish it down to 40% RPR, this Junmai Daiginjo is brewed at a lower temperature with the highest care. Fragrant and light, rich Umami expands in the mouth, and the flavor is very subtle and delicate. Medium and clean aftertaste. Have agreeable matured flavors such as honey, Koji, nuts, a hint of vanilla. Light acidity and greeable bitterness.
Pairing suggestion
Sashimi of white meat fish, Dashi soup with Matsutake mushroom, Brie cheese
Serving temperature
◎Best recommended ◯Recommended
Brewed only with special cultivated contract farming Sake rice Yamadanishiki, polish it down to 40% RPR, this Junmai Daiginjo is brewed at a lower temperature with the highest care. Fragrant and light, rich Umami expands in the mouth, and the flavor is very subtle and delicate. Medium and clean aftertaste. Have agreeable matured flavors such as honey, Koji, nuts, a hint of vanilla. Light acidity and agreeable bitterness.
-
Category
-
Junmai Daiginjo
-
-
undiluted
-
Rice Variety
-
Yamadanishiki
-
Yeast
-
house yeast
-
Alc.
- 16%
-
RPR
- 40%
-
SMV
- +3
-
Acidity
- 1.6
-
Amino acidity
- 1.4
Kagatobi
Junmai Daiginjo Gokujo Genshu
Brewed only with special cultivated contract farming Sake rice Yamadanishiki, polish it down to 50% RPR. We selected the best tank within our Junmai Daiginjo tank and bottled without any dilution. Elegant and intense floral and fruity aroma, very silky texture and rich body, and is very long in your mouth.
Pairing suggestion
fresh oyster with citrus sauce, Tempura of shrimp
Serving temperature
◎Best recommended ◯Recommended
Brewed only with special cultivated contract farming Sake rice Yamadanishiki, polish it down to 50% RPR. We selected the best tank within our Junmai Daiginjo tank and bottled without any dilution. Elegant and intense floral and fruity aroma, very silky texture and rich body, and is very long in your mouth.
-
Category
-
Junmai Daiginjo
-
-
undiluted
-
Rice Variety
-
Yamadanishiki
-
Yeast
-
house yeast
-
Alc.
- 17%
-
RPR
- 50%
-
SMV
- +4
-
Acidity
- 1.6
-
Amino acidity
- 1.2
Kagatobi
Ai Junmai Daiginjo
Brewed only with special cultivated contract farming Sake rice Yamadanishiki, polish it down to 50% RPR, this Junmai Daiginjo has a fruity aroma like fresh apple or pear, with a hint of licorice, rich in rice Umami, and sharp and dry mouth feel. It pairs well not only with fresh raw fish dishes but also with fresh vegetable dishes or dishes with some herbs.
Pairing suggestion
Sashimi of white meat fish, tomato Gazpacho, steamed crab with vinegar sauce
Serving temperature
◎Best recommended ◯Recommended
Brewed only with special cultivated contract farming Sake rice Yamadanishiki, polish it down to 50% RPR, this Junmai Daiginjo has a fruity aroma like fresh apple or pear, with a hint of licorice, rich in rice Umami, and sharp and dry mouth feel. It pairs well not only with fresh raw fish dishes but also with fresh vegetable dishes or dishes with some herbs.
-
Category
-
Junmai Daiginjo
-
Rice Variety
-
Yamadanishiki
-
Yeast
-
house yeast
-
Alc.
- 15%
-
RPR
- 50%
-
SMV
- +4
-
Acidity
- 1.4
-
Amino acidity
- 1.2
Kagatobi
Hyakumangoku no shiro Junmai Daiginjo
This Junmai Daiginjo is “all-made-in Kanazawa“ sake. Brewed only with a rare local sake rice “Hyakumangoku no shiro“, polish it down to 46%, then brewed with local yeast “Kanazawa-yeast“. Fresh Tropical fruits aromas, such as banana or pineapple, and melon, and the taste is very clean and dry, with light bitterness at the end.
Pairing suggestion
Carpaccio of white meat fish, prosciutto and melon, rice salad
Serving temperature
◎Best recommended ◯Recommended
This Junmai Daiginjo is “all-made-in Kanazawa“ sake. Brewed only with a rare local sake rice “Hyakumangoku no shiro“, polish it down to 46%, then brewed with local yeast “Kanazawa-yeast“. Fresh Tropical fruits aromas, such as banana or pineapple, and melon, and the taste is very clean and dry, with light bitterness at the end.
-
Category
-
Junmai Daiginjo
-
Rice Variety
-
Hyakumangoku
noshiro
-
Yeast
-
Kanazawa yeast
-
Alc.
- 15%
-
RPR
- 46%
-
SMV
- +7
-
Acidity
- 1.2
-
Amino acidity
- -
Kagatobi
Junmai Ginjo
Brewed with two types of contract farming sake rice Yamadanishiki and Kinmonnishiki, this Junmai Ginjo has grapefruits or apple like aroma, silky and mellow texture, and gentle acidity and mild bitterness making the aftertaste clean and crisp, Pair very well with Japanese traditional delicate seasoned foods.
Pairing suggestion
Tempura of vegetable and fish, Sushi, Fried Tofu with soup
Serving temperature
◎Best recommended ◯Recommended
Brewed with two types of contract farming sake rice Yamadanishiki and Kinmonnishiki, this Junmai Ginjo has grapefruits or apple like aroma, silky and mellow texture, and gentle acidity and mild bitterness making the aftertaste clean and crisp, Pair very well with Japanese traditional delicate seasoned foods.
-
Category
-
Junmai Ginjo
-
Rice Variety
-
Yamadanishiki,
Kinmonnishiki
-
Yeast
-
house yeast
-
Alc.
- 15%
-
RPR
- 60%
-
SMV
- +4
-
Acidity
- 1.4
-
Amino acidity
- 1.4
Kagatobi
Yamahai Junmai Extra Dry
Brewed with a traditional fermentation method “Yamahai“, this sake has a unique earthy aroma and robust body with distinguishing acidity that assembles the whole flavor together. Complex and savory flavor then the aftertaste is very sharp and crisp. Not only fish-dishes, but also marry very well with grilled meat dishes or aged natural cheese.
Pairing suggestion
roasted duck breast, dried horse mackerel, Yakitori
Serving temperature
◎Best recommended ◯Recommended
Brewed with a traditional fermentation method “Yamahai“, this sake has a unique earthy aroma and robust body with distinguishing acidity that assembles the whole flavor together. Complex and savory flavor then the aftertaste is very sharp and crisp. Not only fish-dishes, but also marry very well with grilled meat dishes or aged natural cheese.
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Category
-
Junmai,Yamahai
-
-
-
Rice Variety
-
Contract farming
sake rice
-
Yeast
-
Kyokai No.7
-
Alc.
- 15%
-
RPR
- 65%
-
SMV
- +12
-
Acidity
- 2.0
-
Amino acidity
- 1.9
Kagatobi
Gokkan Junmai Dry
This is the very standard of the “Kagatobi“. Brewed only with high quality sake rice from our contract farmers, this Junmai sake is brewed in cold winter. Gentle aroma of ripped fruits, steamed rice, fresh in your mouth with gentle acidity and Umami. It's easy to pair with any any type of dish and it can be served from chilled to warmed.
Pairing suggestion
deep fried fish with spicy vinegar sauce, oil sardine, hot-pot of pork
Serving temperature
◎Best recommended ◯Recommended
This is the very standard of the “Kagatobi“. Brewed only with high quality sake rice from our contract farmers, this Junmai sake is brewed in cold winter. Gentle aroma of ripped fruits, steamed rice, fresh in your mouth with gentle acidity and Umami. It's easy to pair with any any type of dish and it can be served from chilled to warmed.
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Category
-
Junmai
-
Rice Variety
-
Contract farming
sake rice
-
Yeast
-
Kyokai No. 7
-
Alc.
- 15%
-
RPR
- 65%
-
SMV
- +4
-
Acidity
- 1.8
-
Amino acidity
- 1.6
Kagatobi
Organic Junmai
Organic Junmai sake, which obtained a rigorous organic certification for sake in Japan, the US and the EU. Brewed only with organic sake rice from our contract farmers, this Junmai sake has gentle cereal and earthy aroma with a mild mouthfeel, it has a good balance of Umami, acidity and bitterness. Pair well with mildly flavored dishes creamy sesame sauce, vegetable dishes and Tofu.
Pairing suggestion
Shabu Shabu with sesame sauce, vegetable grill, Tofu dishes
Serving temperature
◎Best recommended ◯Recommended
Organic Junmai sake, which obtained a rigorous organic certification for sake in Japan, the US and the EU. Brewed only with organic sake rice from our contract farmers, this Junmai sake has gentle cereal and earthy aroma with a mild mouthfeel, it has a good balance of Umami, acidity and bitterness. Pair well with mildly flavored dishes creamy sesame sauce, vegetable dishes and Tofu.
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Category
-
Junma
-
-
organic
-
Rice Variety
-
Contract farming
organic sake rice
-
Yeast
-
house yeast
-
Alc.
- 14%
-
RPR
- 65%
-
SMV
- +4
-
Acidity
- 1.5
-
Amino acidity
- 1.5
Kagatobi
Junmai Nigori Sparkling
Brewed only with our contract firming sake rice “Fukunohana“, this sake is sparkling Nigori, roughly pressed cloudy sake. With the method of in-bottle secondary fermentation, this sake contains carbonic acid, as same as “Champagne“. You can enjoy its creamy attack with a gently sparkling texture together with some tropical fruit aroma then a sharp and dry finish.
Pairing suggestion
fruits salad, green salad with caesar dressing, fresh cheese
Serving temperature
◎Best recommended ◯Recommended
Brewed only with our contract firming sake rice “Fukunohana“, this sake is sparkling Nigori, roughly pressed cloudy sake. With the method of in-bottle secondary fermentation, this sake contains carbonic acid, as same as “Champagne“. You can enjoy its creamy attack with a gently sparkling texture together with some tropical fruit aroma then a sharp and dry finish.
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Category
-
Junmai
-
-
Nigori (cloudy sake)
-
-
sparkling
-
Rice Variety
-
Fukunohana
-
Yeast
-
Kyokai No. 7
-
Alc.
- 16%
-
RPR
- 65%
-
SMV
- -2
-
Acidity
- 2.0
-
Amino acidity
- 1.9
Kagatobi
Sparkling
Based on Kagatobi Ai Junmai Daiginjo, Elegant aroma of Junmai Daiginjo, fresh, light and smooth texture, you can enjoy the refreshing bubbles in your mouth, it's suitable for toasting. Please serve very cold to appreciate the freshness together with light flavored dishes and some citrus flavor.
Pairing suggestion
fresh oyster with lemon, carpaccio of white meat fish, Tomato salad with basil sauce
Serving temperature
◎Best recommended ◯Recommended
Based on Kagatobi Ai Junmai Daiginjo, Elegant aroma of Junmai Daiginjo, fresh, light and smooth texture, you can enjoy the refreshing bubbles in your mouth, it's suitable for toasting. Please serve very cold to appreciate the freshness together with light flavored dishes and some citrus flavor.
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Category
-
Sparkling
-
Rice Variety
-
Yamadanishiki
-
Yeast
-
house yeast
-
Alc.
- 11%
-
RPR
- 50%
-
SMV
- +5
-
Acidity
- 1.1
-
Amino acidity
- 1.0
Kagatobi
Ginjo Umeshu
Kagatobi Ginjo Umeshu is a blend of high-quality Umeshu made with the famous Nankoume plum and our Kagatobi Junmai Ginjo. It has a fresh and very fruity aroma of both Ume plum and Ginjo aroma, and a refreshing flavor of the fruits. You can serve it very cold or with ice to appreciate its freshness.
Pairing suggestion
Potato chips, fried vegetables, smoked cheese, olive
Serving temperature
◎Best recommended ◯Recommended
Kagatobi Ginjo Umeshu is a blend of high-quality Umeshu made with the famous Nankoume plum and our Kagatobi Junmai Ginjo. It has a fresh and very fruity aroma of both Ume plum and Ginjo aroma, and a refreshing flavor of the fruits. You can serve it very cold or with ice to appreciate its freshness.
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Category
-
Liquor
-
-
Umeshu
-
Rice Variety
- -
-
Yeast
- -
-
Alc.
- 14%
-
RPR
- -
-
SMV
- -
-
Acidity
- -
-
Amino acidity
- -
Kagatobi
Gokkan Junmai Muroka Nama
keep refrigerated
Carefully brewed at a lower temperature during the main fermentation, this is an undiluted, unpasteurized Junmai Sake. Fresh and powerful, rich in rice Umami and good balance of acidity.
Seasonal limited : November to next March
Pairing suggestion
boiled snow crab, hot-pot of chicken with Ponzu sauce, fresh natural cheese
Serving temperature
◎Best recommended ◯Recommended
Carefully brewed at a lower temperature during the main fermentation, this is an undiluted, unpasteurized Junmai Sake. Fresh and powerful, rich in rice Umami and good balance of acidity.
Seasonal limited : November to next March
-
Category
-
Junmai
-
-
unpasteurized
-
-
undiluted, unfiltered
-
Rice Variety
-
Contract farming
sake rice
-
Yeast
-
Kyokai No. 701
-
Alc.
- 15-17%
-
RPR
- 65%
-
SMV
-
TBA
-
Acidity
-
TBA
-
Amino acidity
-
TBA
Kagatobi
Yamahai Junmai Muroka Nama
keep refrigerated
Brewed with traditional “Yamahai“ method, this sake is undiluted, unpasteurized sake. Rich rice umami and fresh acidity make this sake very sharp and crisp.
Seasonal limited : January to March
Pairing suggestion
Vinegared vegetables and seafood, fresh Mimolette cheese, hot-pot of seafood
Serving temperature
◎Best recommended ◯Recommended
Brewed with traditional “Yamahai“ method, this sake is undiluted, unpasteurized sake. Rich rice umami and fresh acidity make this sake very sharp and crisp.
Seasonal limited : January to March
-
Category
-
Junmai
-
-
unpasteurized
-
-
-
-
undiluted, unfiltered
-
Rice Variety
-
Contract farming
sake rice
-
Yeast
-
Kyokai No. 7
-
Alc.
- 15-17%
-
RPR
- 65%
-
SMV
-
TBA
-
Acidity
-
TBA
-
Amino acidity
-
TBA
Kagatobi
Junmai Ginjo Arabashiri Nama
keep refrigerated
Brewed with our contract farming Yamadanishiki and Kinmonnishiki, we only bottle the first drops of the press “Arabashiri“. You can enjoy its fresh fruity aroma and rich umami with refreshing acidity.
Seasonal limited : February to March
Pairing suggestion
fresh oyster with lemon, carpaccio of white meat fish, Tomato salad
Serving temperature
◎Best recommended ◯Recommended
Brewed with our contract farming Yamadanishiki and Kinmonnishiki, we only bottle the first drops of the press “Arabashiri“. You can enjoy its fresh fruity aroma and rich umami with refreshing acidity.
Seasonal limited : February to March
-
Category
-
Junmai Ginjo
-
-
unpasteurized
-
-
undiluted
-
Rice Variety
-
Yamadanishiki,
Kinmonnishiki
-
Yeast
-
house yeast
-
Alc.
- 15-17%
-
RPR
- 60%
-
SMV
-
TBA
-
Acidity
-
TBA
-
Amino acidity
-
TBA
Kagatobi
Ai Junmai Daiginjo Shiboritate Nama
keep refrigerated
Brewed carefully only with the contract farming “Yamadanishiki“ sake rice, we bottled just-pressed the best part of the press “Nakagumi“. This undiluted, unpasteurized Junmai Daiginjo is very fragrant and pure, has a fruity aroma, rich in your mouth and sharp after taste.
Seasonal limited : March to April
Pairing suggestion
fresh oyster with Ponzu sauce, Tempura of vegetables, Sushi, Sashimi
Serving temperature
◎Best recommended ◯Recommended
Brewed carefully only with the contract farming “Yamadanishiki“ sake rice, we bottled just-pressed the best part of the press “Nakagumi“. This undiluted, unpasteurized Junmai Daiginjo is very fragrant and pure, has a fruity aroma, rich in your mouth and sharp after taste.
Seasonal limited : March to April
-
Category
-
Junmai Daiginjo
-
-
unpasteurized
-
-
undiluted
-
Rice Variety
-
Yamadanishiki
-
Yeast
-
house yeast
-
Alc.
- 15-17%
-
RPR
- 50%
-
SMV
-
TBA
-
Acidity
-
TBA
-
Amino acidity
-
TBA
Kagatobi
Summer Junmai Nama
keep refrigerated
This unpasteurized Junmai sake is brewed in cold temperature and bottled in late spring. Very fresh and light texture, you can enjoy it together with summer refreshing dishes.
Seasonal limited : April to July
Pairing suggestion
Korean BBQ, Yakitori, Tempura of summer vegetables
Serving temperature
◎Best recommended ◯Recommended
This unpasteurized Junmai sake is brewed in cold temperature and bottled in late spring. Very fresh and light texture, you can enjoy it together with summer refreshing dishes.
Seasonal limited : April to July
-
Category
-
Junmai
-
-
unpasteurized
-
Rice Variety
-
Contract farming
sake rice
-
Yeast
-
Kyokai No.701
-
Alc.
- 15-17%
-
RPR
- 65%
-
SMV
-
TBA
-
Acidity
-
TBA
-
Amino acidity
-
TBA
Kagatobi
Ginjo Hiyaoroshi Namazume
keep refrigerated
Brewed in cold winter and aged during summer, the texture has been rounded and silky. Rich and rounded rice umami and still fruity aroma harmonize together. This sake is pasteurized only once just after pressed and no-second pasteurization when it's bottled.
Seasonal limited: September to November
Pairing suggestion
Grilled eggplant with ginger, grilled nut, seared Bonito with garlic sauce
Serving temperature
◎Best recommended ◯Recommended
Brewed in cold winter and aged during summer, the texture has been rounded and silky. Rich and rounded rice umami and still fruity aroma harmonize together. This sake is pasteurized only once just after pressed and no-second pasteurization when it's bottled.
Seasonal limited: September to November
-
Category
-
Junmai Ginjo
-
-
Namazume ( 1 time pasteurization )
-
-
undiluted
-
Rice Variety
-
Yamadanishiki,
Kinmonnishiki
-
Yeast
-
house yeast
-
Alc.
- 15-17%
-
RPR
- 60%
-
SMV
-
TBA
-
Acidity
-
TBA
-
Amino acidity
-
TBA
Kagatobi
Junmai Ginjo Nama Genshu
keep refrigerated
Brewed only with local “Gohyakumangoku“ sake rice, and aged in cold temperature, it's bottled unpasteurized and undiluted. You can enjoy a silky texture with refreshing aroma of fruits and fresh umami.
Available all season.
Pairing suggestion
fresh wild oyster, fresh natural cheese, Gazpacho
Serving temperature
◎Best recommended ◯Recommended
Brewed only with local “Gohyakumangoku“ sake rice, and aged in cold temperature, it's bottled unpasteurized and undiluted. You can enjoy a silky texture with refreshing aroma of fruits and fresh umami.
Available all season.
-
Category
-
Junmai Ginjo
-
-
unpasteurized
-
-
undiluted
-
Rice Variety
-
Gohyakumangoku
-
Yeast
-
Kanazawa yeast
-
Alc.
- 15-17%
-
RPR
- 60%
-
SMV
- +8
-
Acidity
- 1.5
-
Amino acidity
- 1.4
Kagatobi
“Sennichi-kakoi” Junmai Daiginjo 1,000 days aged
Brewed with selected contract farming sake rice “Yamadanishiki”, this Junmai Daiginjo is aged for about 1,000 days. Complex aroma of sweet spices, dry, fine and elegant flavor of rice, nuts and dried fruits. A rounded and sophisticated Junmai Daiginjo. This sake can be served not only with main dishes but also as digestif.
Pairing suggestion
Kakuni (braised pork), smoked oyster, chocolate mousse
Serving temperature
◎Best recommended ◯Recommended
Brewed with selected contract farming sake rice “Yamadanishiki”, this Junmai Daiginjo is aged for about 1,000 days. Complex aroma of sweet spices, dry, fine and elegant flavor of rice, nuts and dried fruits. A rounded and sophisticated Junmai Daiginjo. This sake can be served not only with main dishes but also as digestif.
-
Category
-
Junmai Daiginjo
-
-
Koshu (aged sake)
-
Rice Variety
-
Yamadanishiki
-
Yeast
-
house yeast
-
Alc.
- 17%
-
RPR
- 50%
-
SMV
- +4
-
Acidity
- 1.6
-
Amino acidity
- 1.4
Kagatobi
Kissho Junmai Daiginjo
Brewed only with special cultivated contract farming Sake rice Yamadanishiki, polish it down to 40% RPR, this Junmai Daiginjo is brewed at a lower temperature with the highest care. Fragrant and light, rich Umami expands in the mouth, and the flavor is very subtle and delicate. Medium and clean aftertaste. Have agreeable matured flavors such as honey, Koji, nuts, a hint of vanilla. Light acidity and greeable bitterness.
Pairing suggestion
Sashimi of white meat fish, Dashi soup with Matsutake mushroom, Brie cheese
Serving temperature
◎Best recommended ◯Recommended
Brewed only with special cultivated contract farming Sake rice Yamadanishiki, polish it down to 40% RPR, this Junmai Daiginjo is brewed at a lower temperature with the highest care. Fragrant and light, rich Umami expands in the mouth, and the flavor is very subtle and delicate. Medium and clean aftertaste. Have agreeable matured flavors such as honey, Koji, nuts, a hint of vanilla. Light acidity and agreeable bitterness.
-
Category
-
Junmai Daiginjo
-
-
undiluted
-
Rice Variety
-
Yamadanishiki
-
Yeast
-
house yeast
-
Alc.
- 16%
-
RPR
- 40%
-
SMV
- +3
-
Acidity
- 1.6
-
Amino acidity
- 1.4
Kagatobi
Junmai Daiginjo Gokujo Genshu
Brewed only with special cultivated contract farming Sake rice Yamadanishiki, polish it down to 50% RPR. We selected the best tank within our Junmai Daiginjo tank and bottled without any dilution. Elegant and intense floral and fruity aroma, very silky texture and rich body, and is very long in your mouth.
Pairing suggestion
fresh oyster with citrus sauce, Tempura of shrimp
Serving temperature
◎Best recommended ◯Recommended
Brewed only with special cultivated contract farming Sake rice Yamadanishiki, polish it down to 50% RPR. We selected the best tank within our Junmai Daiginjo tank and bottled without any dilution. Elegant and intense floral and fruity aroma, very silky texture and rich body, and is very long in your mouth.
-
Category
-
Junmai Daiginjo
-
-
undiluted
-
Rice Variety
-
Yamadanishiki
-
Yeast
-
house yeast
-
Alc.
- 17%
-
RPR
- 50%
-
SMV
- +4
-
Acidity
- 1.6
-
Amino acidity
- 1.2
Kagatobi
Ai Junmai Daiginjo
Brewed only with special cultivated contract farming Sake rice Yamadanishiki, polish it down to 50% RPR, this Junmai Daiginjo has a fruity aroma like fresh apple or pear, with a hint of licorice, rich in rice Umami, and sharp and dry mouth feel. It pairs well not only with fresh raw fish dishes but also with fresh vegetable dishes or dishes with some herbs.
Pairing suggestion
Sashimi of white meat fish, tomato Gazpacho, steamed crab with vinegar sauce
Serving temperature
◎Best recommended ◯Recommended
Brewed only with special cultivated contract farming Sake rice Yamadanishiki, polish it down to 50% RPR, this Junmai Daiginjo has a fruity aroma like fresh apple or pear, with a hint of licorice, rich in rice Umami, and sharp and dry mouth feel. It pairs well not only with fresh raw fish dishes but also with fresh vegetable dishes or dishes with some herbs.
-
Category
-
Junmai Daiginjo
-
Rice Variety
-
Yamadanishiki
-
Yeast
-
house yeast
-
Alc.
- 15%
-
RPR
- 50%
-
SMV
- +4
-
Acidity
- 1.4
-
Amino acidity
- 1.2
Kagatobi
Hyakumangoku no shiro Junmai Daiginjo
This Junmai Daiginjo is “all-made-in Kanazawa“ sake. Brewed only with a rare local sake rice “Hyakumangoku no shiro“, polish it down to 46%, then brewed with local yeast “Kanazawa-yeast“. Fresh Tropical fruits aromas, such as banana or pineapple, and melon, and the taste is very clean and dry, with light bitterness at the end.
Pairing suggestion
Carpaccio of white meat fish, prosciutto and melon, rice salad
Serving temperature
◎Best recommended ◯Recommended
This Junmai Daiginjo is “all-made-in Kanazawa“ sake. Brewed only with a rare local sake rice “Hyakumangoku no shiro“, polish it down to 46%, then brewed with local yeast “Kanazawa-yeast“. Fresh Tropical fruits aromas, such as banana or pineapple, and melon, and the taste is very clean and dry, with light bitterness at the end.
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Category
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Junmai Daiginjo
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Rice Variety
-
Hyakumangoku
noshiro
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Yeast
-
Kanazawa yeast
-
Alc.
- 15%
-
RPR
- 46%
-
SMV
- +7
-
Acidity
- 1.2
-
Amino acidity
- -
Kagatobi
Yamahai Junmai Extra Dry
Brewed with a traditional fermentation method “Yamahai“, this sake has a unique earthy aroma and robust body with distinguishing acidity that assembles the whole flavor together. Complex and savory flavor then the aftertaste is very sharp and crisp. Not only fish-dishes, but also marry very well with grilled meat dishes or aged natural cheese.
Pairing suggestion
roasted duck breast, dried horse mackerel, Yakitori
Serving temperature
◎Best recommended ◯Recommended
Brewed with a traditional fermentation method “Yamahai“, this sake has a unique earthy aroma and robust body with distinguishing acidity that assembles the whole flavor together. Complex and savory flavor then the aftertaste is very sharp and crisp. Not only fish-dishes, but also marry very well with grilled meat dishes or aged natural cheese.
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Category
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Junmai,Yamahai
-
-
-
Rice Variety
-
Contract farming
sake rice
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Yeast
-
Kyokai No.7
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Alc.
- 15%
-
RPR
- 65%
-
SMV
- +12
-
Acidity
- 2.0
-
Amino acidity
- 1.9
Kagatobi
Gokkan Junmai Dry
This is the very standard of the “Kagatobi“. Brewed only with high quality sake rice from our contract farmers, this Junmai sake is brewed in cold winter. Gentle aroma of ripped fruits, steamed rice, fresh in your mouth with gentle acidity and Umami. It's easy to pair with any any type of dish and it can be served from chilled to warmed.
Pairing suggestion
deep fried fish with spicy vinegar sauce, oil sardine, hot-pot of pork
Serving temperature
◎Best recommended ◯Recommended
This is the very standard of the “Kagatobi“. Brewed only with high quality sake rice from our contract farmers, this Junmai sake is brewed in cold winter. Gentle aroma of ripped fruits, steamed rice, fresh in your mouth with gentle acidity and Umami. It's easy to pair with any any type of dish and it can be served from chilled to warmed.
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Category
-
Junmai
-
Rice Variety
-
Contract farming
sake rice
-
Yeast
-
Kyokai No. 7
-
Alc.
- 15%
-
RPR
- 65%
-
SMV
- +4
-
Acidity
- 1.8
-
Amino acidity
- 1.6
Kagatobi
Organic Junmai
Organic Junmai sake, which obtained a rigorous organic certification for sake in Japan, the US and the EU. Brewed only with organic sake rice from our contract farmers, this Junmai sake has gentle cereal and earthy aroma with a mild mouthfeel, it has a good balance of Umami, acidity and bitterness. Pair well with mildly flavored dishes creamy sesame sauce, vegetable dishes and Tofu.
Pairing suggestion
Shabu Shabu with sesame sauce, vegetable grill, Tofu dishes
Serving temperature
◎Best recommended ◯Recommended
Organic Junmai sake, which obtained a rigorous organic certification for sake in Japan, the US and the EU. Brewed only with organic sake rice from our contract farmers, this Junmai sake has gentle cereal and earthy aroma with a mild mouthfeel, it has a good balance of Umami, acidity and bitterness. Pair well with mildly flavored dishes creamy sesame sauce, vegetable dishes and Tofu.
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Category
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Junma
-
-
organic
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Rice Variety
-
Contract farming
organic sake rice
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Yeast
-
house yeast
-
Alc.
- 14%
-
RPR
- 65%
-
SMV
- +4
-
Acidity
- 1.5
-
Amino acidity
- 1.5
Kagatobi
Junmai Nigori Sparkling
Brewed only with our contract firming sake rice “Fukunohana“, this sake is sparkling Nigori, roughly pressed cloudy sake. With the method of in-bottle secondary fermentation, this sake contains carbonic acid, as same as “Champagne“. You can enjoy its creamy attack with a gently sparkling texture together with some tropical fruit aroma then a sharp and dry finish.
Pairing suggestion
fruits salad, green salad with caesar dressing, fresh cheese
Serving temperature
◎Best recommended ◯Recommended
Brewed only with our contract firming sake rice “Fukunohana“, this sake is sparkling Nigori, roughly pressed cloudy sake. With the method of in-bottle secondary fermentation, this sake contains carbonic acid, as same as “Champagne“. You can enjoy its creamy attack with a gently sparkling texture together with some tropical fruit aroma then a sharp and dry finish.
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Category
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Junmai
-
-
Nigori (cloudy sake)
-
-
sparkling
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Rice Variety
-
Fukunohana
-
Yeast
-
Kyokai No. 7
-
Alc.
- 16%
-
RPR
- 65%
-
SMV
- -2
-
Acidity
- 2.0
-
Amino acidity
- 1.9
Kagatobi
Sparkling
Based on Kagatobi Ai Junmai Daiginjo, Elegant aroma of Junmai Daiginjo, fresh, light and smooth texture, you can enjoy the refreshing bubbles in your mouth, it's suitable for toasting. Please serve very cold to appreciate the freshness together with light flavored dishes and some citrus flavor.
Pairing suggestion
fresh oyster with lemon, carpaccio of white meat fish, Tomato salad with basil sauce
Serving temperature
◎Best recommended ◯Recommended
Based on Kagatobi Ai Junmai Daiginjo, Elegant aroma of Junmai Daiginjo, fresh, light and smooth texture, you can enjoy the refreshing bubbles in your mouth, it's suitable for toasting. Please serve very cold to appreciate the freshness together with light flavored dishes and some citrus flavor.
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Category
-
Sparkling
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Rice Variety
-
Yamadanishiki
-
Yeast
-
house yeast
-
Alc.
- 11%
-
RPR
- 50%
-
SMV
- +5
-
Acidity
- 1.1
-
Amino acidity
- 1.0
Kagatobi
Ginjo Umeshu
Kagatobi Ginjo Umeshu is a blend of high-quality Umeshu made with the famous Nankoume plum and our Kagatobi Junmai Ginjo. It has a fresh and very fruity aroma of both Ume plum and Ginjo aroma, and a refreshing flavor of the fruits. You can serve it very cold or with ice to appreciate its freshness.
Pairing suggestion
Potato chips, fried vegetables, smoked cheese, olive
Serving temperature
◎Best recommended ◯Recommended
Kagatobi Ginjo Umeshu is a blend of high-quality Umeshu made with the famous Nankoume plum and our Kagatobi Junmai Ginjo. It has a fresh and very fruity aroma of both Ume plum and Ginjo aroma, and a refreshing flavor of the fruits. You can serve it very cold or with ice to appreciate its freshness.
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Category
-
Liquor
-
-
Umeshu
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Rice Variety
- -
-
Yeast
- -
-
Alc.
- 14%
-
RPR
- -
-
SMV
- -
-
Acidity
- -
-
Amino acidity
- -
