The history of Fukumitsuya Sake Brewery starts in the Edo period in 1625. With the highest level of craftsmanship and traditional family secret recipe, the brewery has enjoyed a reputation as one of the finest sake breweries in the area. Today, without leaving the tradition behind, we are evolving into a sake brewery of the future.
Since 1960, we have cooperated with sake-rice farmers to produce great sake rice to brew our sakes. Under strict quality control, Yamada Nishiki, the highest quality sake rice available today, is produced in Hyogo, Kimmon Nishiki in Nagano, Gohyakumangoku in Toyama and Fukunohana in Hyogo.
Hyakunensui, one-hundred-year-old water in English and water used to brew our sakes, begins as rain and snow falling at the foot of the Mt. Hakusan. This water spends at least 100 years slowly filtering through deep underground. It then reaches the well of our brewery, blessed with minerals that are necessary for fermentation. We thank the wonder of nature everyday.
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.
Overall light and clean, but with a rich flavor. Elegant sake in a beautiful Indigo blue bottle.
Best served cold.
Polishing Ratio: 50%
- Hyogo Prefecture