Kagatsuru current releases

Junmai Ginjo

Kagatsuru's brewery dates back to the 16th century when it began making sake for the leading general of the Kaga region, Maeda Toshiie.  

Dryness: SMV +3

Acidity: 1.5

Recommended temperature: Best served chilled.  Also enjoyable at room temperature

Recommended dishes: White fish sashimi, clams, oysters, sushi, shabu shabu

Grade: Junmai Ginjo, 55% rice polish ratio (seimaibuai)

Alcohol: 15.5%

Rice: Gohyakumangoku

Water:  Iouzen Nansui

Umeshu

This umeshu is made by combining sake from the Kagatsuru brewery with local plums.  The sake itself is made using the famous Gohyaku Mangoku rice that has been milled down to a 60% polish ratio.

Recommended temperature:  Enjoyable chilled, on the rocks or as a cocktail base

Alcohol: 11%