1997 Kaga no Tsuki

Sake Junmai Ginjo
Raw material: Gohyakumangoku from Ishikawa prefecture and common rice
Rice polishing ratio 60%
Alcohol content: 17~18 percent 
Room temperature tank storage


Sommelier's comment

Junmai Ginjo is aged using a traditional handmade method that gives it a rich finish. It gives the palate a mellow sweetness, a gentle flavor due to aging, and a moderately acidic veil in a perfectly balanced wrapping.


Brewer: Kaetsu

Founded around 1850 Komatsu City, Ishikawa Prefecture

Hokuriku is said to be a gateway into the sky, but in older times they were also the setting for the famous Kabuki in Kaga and Komatsu. Kaetsu has been brewing sake here since the late Edo period in search of underground water from Mt. Hakusan. The water and climate are suitable, and it is also a production center for rice, Gohyakumangoku, and ideal for sake brewing. It is a finely made brewery that is characterized by its highly refined and unmistakable taste.