Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice production area, etc.

Rice (domestic), rice koji (domestic)

Rice polishing ratio

60

alcoholic content

15 degrees.

sake leeway

+7

Fukumitsuya is Kanazawa's longest-established sake brewery, founded in 1625.
In 2001, the brewery became a pure rice brewery thanks to the contract cultivation of rice since 1960, limpid brewing water from the foot of Mt Hakusan, and the traditional techniques of the brewers, who have continued to evolve while gaining cutting-edge support. Today, the company is also involved in the development of cosmetics and food products, utilising the rice fermentation technology it has cultivated over many years, and is developing directly managed shops and exports to promote sake as a part of Japanese culture both domestically and internationally.
Kagatobi Umekichi Junmai Ginjo,
This junmai ginjo is brewed with 'hana yeast' isolated from cherry blossoms. It has a gorgeous aroma, a light flavour due to the ginjo-style brewing process, and a refreshing aftertaste. It is presented on a bold label with the tobi-headed 'Umekichi', the protagonist of the Kabuki play 'Megura Nagaya Umegakatobi', gallantly cutting a figure. Hana Yeast is a yeast isolated at the Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture.