KAGATOBI

KAGATOBI

The concept word is “Iki”, translated as “sophisticated”, “stylish” or “chic”.
The most important thing for that is the “kire”, sharp after taste.Not only just dry, you can enjoy the Umami from rice which is indispensable for the taste of sake. Only with selected Sake rice, Yamadanishiki, Kinmonnishiki, Gohyakumangoku and Fukunohana from our contract farmers, we identify the characteristics of each rice and make sake faithfully to the basics.This brings out a sharp, unique taste. “Kagatobi” is a brand that can enjoy the feats of sake brewing.

What is kagatobi

“Kagatobi” is the in - house firefighters of Kaga (ancient name of Kanazawa area) mansion Edo (ancient name of Tokyo) branch, who were tough and powerful, highly skilled but short - tempered. They were known as “Cool” firefighters, and always popular among people in Edo. “Kagatobi” is named after them to express the concept “iki”

Nishikie

Medals & Certifications

International Wine Challenge

Wine

2022 Bronze
Kagatobi Sennichi - Kakoi Junmai Daiginjo

Kura Master

Kura Master

2023 Gold Medal
Kagatobi Junmai Daiginjo Gokujo Genshu

2022 Gold Medal
Kagatobi Junmai Daiginjo Kissho

2020 Platinum Medal
Kagatobi Yamahai Junmai Super Dry

Kanazawa Regional Taxation Bureau Sake Awards

Honor Prize 2023, 2022

The Annual Japan Sake Awards

Gold Prize 2023

Kosher certified

(except for Kagatobi Ginjo Umeshu and Kagatobi Sparkling)

Kosher certified

Available in

U.S.A., Canada, Mexico, China, Hong Kong, Singapore, Thailand, Malaysia, Vietnam, Philippines, India, Korea, Taiwan, France, Spain, Italy

Line up

  • All
  • Junmai Daiginjo
  • Junmai Ginjo
  • Junmai
  • Others
  • Nama (un-pasteurized)

Kagatobi
Ikazuchi

Kagatobi Ikazuchi
“Yamada Nishiki“ grown under contract is selected, repeatedly polished until the rice is polished 40%, and brewed using Fukumitsuya's most advanced Yamahai brewing method. As Kagatobi's highest-grade junmai daiginjo sake in history, it has a delicate taste, a gorgeous and rich ginjo aroma, a delicate and soft taste, and a light body that resonates harmoniously. The optimal tasting temperature is around 8°C. Serve with a wine glass allows you to enjoy floral and fruity aroma of the sake and the mellow and delicious aftertaste in your mouth.

Pairing suggestion

light dishes such as mountain vegetable tempura, white fish tempura, carpaccio and prosciutto cantaloupe.

Serving temperature

Serving temperature

◎Best recommended ◯Recommended

“Yamada Nishiki“ grown under contract is selected, repeatedly polished until the rice is polished 40%, and brewed using Fukumitsuya's most advanced Yamahai brewing method. As Kagatobi's highest-grade junmai daiginjo sake in history, it has a delicate taste, a gorgeous and rich ginjo aroma, a delicate and soft taste, and a light body that resonates harmoniously. The optimal tasting temperature is around 8°C. Serve with a wine glass allows you to enjoy floral and fruity aroma of the sake and the mellow and delicious aftertaste in your mouth.
Category
Junmai Daiginjo
undiluted
Rice Variety
Yamadanishiki
Yeast
house yeast
Alc.
16%
RPR
40%
SMV
+6
Acidity
1.3
Amino acidity
1.0

Kagatobi
“Sennichi-kakoi” Junmai Daiginjo 1,000 days aged

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

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

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

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

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

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

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

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

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

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

Kagatobi Junmai Ginjo
It is a Junmai Ginjo sake carefully prepared with traditional brewing method. It features a rich and gorgeous aroma and a clear taste with rich rice Umami.

Pairing suggestion

sweetfish and herb vinegar, fresh oyster, shrimp tempura with lemon salt, sushi of squid, scallops with Yuzu salt, fresh cheese, etc.

Serving temperature

Serving temperature

◎Best recommended ◯Recommended

It is a Junmai Ginjo sake carefully prepared with traditional brewing method. It features a rich and gorgeous aroma and a clear taste with rich rice Umami.
Category
Junmai Ginjo
Rice Variety
Kinmonnishiki,
Yamadanishiki
Yeast
house yeast
Alc.
15%
RPR
60%
SMV
+4
Acidity
1.4
Amino acidity
1.3

Kagatobi
Yamahai Junmai Extra Dry

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

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.
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

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

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.
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
Gokkan Junmai Dry Cup Sake

Kagatobi Gokkan Junmai Dry Cup Sake
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 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, Sushi, Sashimi, Yakitori,Tempura etc…

Serving temperature

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 type of dish and it can be served from chilled to warmed.
Category
Junmai
Rice Variety
Contract farming sake rice
Yeast
Kyokai No.701
Alc.
15%
RPR
65%
+4
Acidity
1.8
Amino acidity
1.6

Kagatobi
Organic Junmai

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

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.
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

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

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.
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

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

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.
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
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

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.
Category
Liquor
Umeshu
Rice Variety
-
Yeast
-
Alc.
14%
RPR
-
SMV
-
Acidity
-
Amino acidity
-

Kagatobi
Gokkan Junmai Muroka Nama

keep refrigerated

Kagatobi Gokkan Junmai Muroka Nama

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

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

Kagatobi Yamahai Junmai Muroka Nama

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

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

Kagatobi Junmai Ginjo Arabashiri Nama

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

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

Kagatobi Ai Junmai Daiginjo Shiboritate Nama

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

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

Kagatobi Summer Junmai Nama

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

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

Kagatobi Ginjo Hiyaoroshi Namazume

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

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

Kagatobi Junmai Ginjo Nama Genshu

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

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
Ikazuchi

Kagatobi Ikazuchi
“Yamada Nishiki“ grown under contract is selected, repeatedly polished until the rice is polished 40%, and brewed using Fukumitsuya's most advanced Yamahai brewing method. As Kagatobi's highest-grade junmai daiginjo sake in history, it has a delicate taste, a gorgeous and rich ginjo aroma, a delicate and soft taste, and a light body that resonates harmoniously. The optimal tasting temperature is around 8°C. Serve with a wine glass allows you to enjoy floral and fruity aroma of the sake and the mellow and delicious aftertaste in your mouth.

Pairing suggestion

light dishes such as mountain vegetable tempura, white fish tempura, carpaccio and prosciutto cantaloupe.

Serving temperature

Serving temperature

◎Best recommended ◯Recommended

“Yamada Nishiki“ grown under contract is selected, repeatedly polished until the rice is polished 40%, and brewed using Fukumitsuya's most advanced Yamahai brewing method. As Kagatobi's highest-grade junmai daiginjo sake in history, it has a delicate taste, a gorgeous and rich ginjo aroma, a delicate and soft taste, and a light body that resonates harmoniously. The optimal tasting temperature is around 8°C. Serve with a wine glass allows you to enjoy floral and fruity aroma of the sake and the mellow and delicious aftertaste in your mouth.
Category
Junmai Daiginjo
undiluted
Rice Variety
Yamadanishiki
Yeast
house yeast
Alc.
16%
RPR
40%
SMV
+6
Acidity
1.3
Amino acidity
1.0

Kagatobi
“Sennichi-kakoi” Junmai Daiginjo 1,000 days aged

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

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

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

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

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

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

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

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

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

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

Kagatobi Junmai Ginjo
It is a Junmai Ginjo sake carefully prepared with traditional brewing method. It features a rich and gorgeous aroma and a clear taste with rich rice Umami.

Pairing suggestion

sweetfish and herb vinegar, fresh oyster, shrimp tempura with lemon salt, sushi of squid, scallops with Yuzu salt, fresh cheese, etc.

Serving temperature

Serving temperature

◎Best recommended ◯Recommended

It is a Junmai Ginjo sake carefully prepared with traditional brewing method. It features a rich and gorgeous aroma and a clear taste with rich rice Umami.
Category
Junmai Ginjo
Rice Variety
Kinmonnishiki,
Yamadanishiki
Yeast
house yeast
Alc.
15%
RPR
60%
SMV
+4
Acidity
1.4
Amino acidity
1.3

Kagatobi
Yamahai Junmai Extra Dry

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

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.
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

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

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.
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
Gokkan Junmai
Dry Cup Sake

Kagatobi Gokkan Junmai Dry Cup Sake
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 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, Sushi, Sashimi, Yakitori,Tempura etc…

Serving temperature

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 type of dish and it can be served from chilled to warmed.
Category
Junmai
Rice Variety
Contract farming sake rice
Yeast
Kyokai No.701
Alc.
15%
RPR
65%
+4
Acidity
1.8
Amino acidity
1.6

Kagatobi
Organic Junmai

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

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.
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

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

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.
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

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

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.
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
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

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.
Category
Liquor
Umeshu
Rice Variety
-
Yeast
-
Alc.
14%
RPR
-
SMV
-
Acidity
-
Amino acidity
-

Kagatobi
Gokkan Junmai Muroka Nama

keep refrigerated

Kagatobi Gokkan Junmai Muroka Nama

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

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

Kagatobi Yamahai Junmai Muroka Nama

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

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

Kagatobi Junmai Ginjo Arabashiri Nama

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

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

Kagatobi Ai Junmai Daiginjo Shiboritate Nama

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

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

Kagatobi Summer Junmai Nama

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

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

Kagatobi Ginjo Hiyaoroshi Namazume

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

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

Kagatobi Junmai Ginjo Nama Genshu

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

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
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