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Kagatobi Sennichi Kakoi '1000 Days Aged' Junmai Daiginjo (wood box) - Fukumitsuya (720ml)
Kagatobi Sennichi Kakoi '1000 Days Aged' Junmai Daiginjo (wood box) - Fukumitsuya (720ml)
Kagatobi Sennichi Kakoi '1000 Days Aged' Junmai Daiginjo (wood box) - Fukumitsuya (720ml)
Kagatobi Sennichi Kakoi '1000 Days Aged' Junmai Daiginjo (wood box) - Fukumitsuya (720ml)

Kagatobi Sennichi Kakoi '1000 Days Aged' Junmai Daiginjo (wood box) - Fukumitsuya (720ml)

The Sennichi Kakoi by Fukumitsuya is a sake for connoisseurs. Aged for over 3 years at low temperatures and produced with 100% Yamada Nishiki rice, it combines beautifully with foods suitable for a celebration (such as uni, crab, duck, roast pork). The aging techniques used bring out depth, richness and softness in the sake in a spectacular way.

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THE SAKE

The Sennichi Kakoi by Fukumitsuya is a sake for connoisseurs. Aged for over 3 years at low temperatures and produced with 100% Yamada Nishiki rice, it combines beautifully with foods suitable for a celebration (such as uni, crab, duck, roast pork). The aging techniques used bring out depth, richness and softness in the sake in a spectacular way.

THE "JUNMAI SAKE"

Sake making involves very unique fermentation process called "multiple parallel fermentation" where saccharification and fermentation take place at the same time and the whole process is carried out in open tanks at low temperatures. (~10℃) Thus, sake making is suitable during winter. The main ingredients of sake are only rice and water.

RICE

Rice good for sake brewing is called shuzo kotekimai (sake rice) and it is slightly different from ordinary rice that we usually eat; the grain is larger and it has a white center part called Shimpaku, where much of starch is concentrated. Having shimpaku in the grain is quite important since the part is turned into sugar that is necessery to produce alcohol. There are several kinds of sake rice, and each type has it own character that gives distinctive flavor.

WATER

Water is very important ingredient to make sake, and quality of water can affect flavor of sake. Water to be used for sake making should be good to drink, with proper amount of minerals such as calcium and magnesium.

BRAND "KAGATOBI"

Kagatobi is named after 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. Brewed with high quality sake rice and our groundwater, its wide varieties of tastes will gratify your many demands on sake flavors.

THE COMPANY

The history of Fukumitsuya Sake Brewery begins in the Edo period in 1625. With the highest level of craftsmanship and traditional secret family recipe, the brewery has enjoyed a reputation as one of the best sake breweries in the area. Today, without abandoning tradition, we are turning into a brewery for the sake's future.

FKM-KAGATOBI-SENNICHI-K-720ML

Data sheet

Country
Japan
Region
Edo
Vintage - Cuvée
No Vintage
Designation
Sake
Grape / Raw material
riso Yamada-Nishiki
Alcohol Content
17% vol.
Aging
3 years
Size
720 ml.
Packaging
Wood Box
Tasting
Color: semi-transparent.Bouquet: complex aroma of sweet spices, dry, fine and elegant taste of rice, nuts and dried fruitTaste: depth, richness and softness exemplary.
Food matches
After Dinner - Meditation
Service temperature
18° - 22° C.
Suggested glass
Calyx small open
Product Category
Sake

Specific References

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