Junmai Ginjo ´Kagatobi´

This sake is the highest but one quality of sake types which no alcohol has been added to. 50% of the rice has been 50% polished, the remaining 50% of the rice has been 40% polished.

Yamada Nishiki and Kinmon Nishiki rice types

60% of the rice type is Yamada Nishiki. Yamada Nishiki is by far the best rice to make Sake with. The rice variety was created in 1923 by crossing the Tankanwataribune and the Yamadaho. Almost all Yamada Nishiki is produced at Hyõgo, the largest Sake producer and particularly well known as a result of Nada at Kobe. The Yamada Nishiki used for this Sake also comes from this area. Plus 40% of the Kinmon Nishiki rice is from Nagano. Kinmon Nishiki is a local type of rice which is produced in the cold Nagano.

Sake from Ishikawa

The Sake is produced in Ishikawa, a small prefecture situated in Japan’s dog head on the large island of Honshu. The dog’s head is formed by three prefectures: Fukui, Toyama and Ishikawa. The dog’s head is well known as a result of the high quality of fish which comes from this region, which is linked to the coming together of a cold and hot water current. Sake experts rate this area equally as high as much larger and better known areas like Niigata and Akita. Ishikawa is also the basis of the Noto Toji, one of the twenty three brewing schools.

The Fukumitsuya brewery

The Fukumitsuya brewery has a history which dates back 380 years. The brewery’s speciality is high quality sake and an impressive four different Junmai Daiginho’s are produced here. The water used by the brewery for its Sake comes from an underground well and can justifiably be referred to as ultimately pure.