KAGATOBI

-TASTE-
Carefully prepared with traditional ginjo brewing.
It features a rich ginjo aroma and a sharp mouthfeel that brings out the soft, swelling flavor of rice.

-SPEC-
Rice: Yamadanishiki & Kinmonnishiki / Rice Polishing: 60% /
Alc: 15% / SMV +4 / Temperature: Cold / Region: Ishikawa / 720ml

-TASTE-
We have brought out all the features of the traditional Yamahaijikomi method.
It has a sharp, super dry taste with exquisite sourness and deep richness.

-SPEC-
Rice: local rice / Rice Polishing: 65% / Alc: 15% / SMV +12 /
Temperature: Hot or Cold / Region: Ishikawa / 720ml

-TASTE-
Junmai-shu is brewed slowly at low temperature fermentation during the winter season, the most suitable time for sake brewing.
It is a light, crisp, dry sake with a soft, umami taste of rice.
The crispness that spreads in the mouth makes the next cup of sake even more enjoyable.
As a standard Junmai sake, it is widely attracted by everyone from beginners to sake lovers.

-SPEC-
Rice: local rice / Rice Polishing: 65% / Alc: 15% / SMV +12 /
Temperature: Hot or Cold / Region: Ishikawa / 720ml

-TASTE-
Junmai Daiginjo-shu with an elegant aroma and smooth taste made from 100% contract-cultivated and specially cultivated Yamadanishiki rice is filled with carbon dioxide gas.
It is a refreshing, light, effervescent sake reminiscent of the vigor and spirit of “Kagatobi,” the feudal lord’s fire extinguisher in the Kaga domain’s Edo residence.

-SPEC-
Rice: local rice, Yamadanishiki / Rice Polishing: 50% / Alc: 11% /
SMV +5 / Temperature: Hot or Cold / Region: Ishikawa / 720ml