Fukui Prefecture
Katokichibee Shoten sake brewery has been established in 1860 in the heart of Fukui prefecture. It is now the 11th generation that supports the production of using traditional methods.
Katokichibee Shoten develops its own yeasts and uses excellent quality spring water from Mount Hakusan. All combined with Yamadanishiki and Gohyakumangoku rice with an average semaibuai of 38%, the highest in Japan. The sakes are matured at a temperature of -4 ° C and marketed once the maturity of the umami has been reached.
This sake is matured at -10 ° C for several months without pasteurization. Then it is pasteurized just before bottling and commercialization. With this method sake keeps a lot of freshness and vivacity. Its scent is pure, silky and fresh taste. A beautiful structure with a highly concentrated umami. Pure, silky, fresh <span...
A typical nose of Ginjo class sakes, fruity, on pear and melon, spices and citrus notes. This aromatic features are marked in mouth. It is sweet and floral, fruity and elegant, with a clean and warm finish. A very beautiful Daïginjo in 30cl, to discover the category. 梵 純粋 純米大吟醸 加藤吉兵衛商店（福井県） <span...
If you want to perfect your knowledge of sake technical vocabulary, Born Muroka is then perfect. This is certainly the sake whose name is the longest in the world as it is: Junmai, Daiginjo, Yamahai, Nakadori, muroka, nama, Genshu ... phew! (for details, visit the page "different types of sake"). Lots of fragrances, a deep sake <br...
