Taketsuru
Founded in 1733, the Taketsuru Brewery is located in one of the historically important buildings in a historic preservation neighborhood in Takehara City. Known as the "little Kyoto" of Sanyo, Takehara City is the birthplace of Rai Sanyo, a scholar of classic Chinese studies, as well as of Masataka Taketsuru, with Taketsuru sake actually brewed in the same house where this "father of Japanese whisky" was born.
The rice used in this sake is harvested almost exclusively in Hiroshima Prefecture by farmers cultivating Yumachi rice for the brewery under special contract.
Message from the Toji (Master Brewer)
We take the common sense steps that are often taken for granted. We create our sakes by listening to the wisdom gleaned by the toji who came before me through the tools for sake brewing.
A sake that retains the full flavor of the rice.
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Junmai Hiden
A classic table sake that compliments any cuisine.
Unfiltered Junmai Genshu
A deep flavored sake that goes well cut with water to mix drinks as strong or mild as desired (up to 20%).
Junmai Taketsuru
Taketsuru, sake created by adding water to genshu.Warmed first and then cooled before drinking, this sake has a deep umami and a refreshing sweetness.
The individual characteristics of our sakes by brew year (BY) are fascinating. Sake clearly ages as well as fine wines. All of our sakes are ideal for serving warm.
An exception to this is the delightfully delicious gelato made from Taketsuru sake brewed from Hattan Nishiki rice. This special edition BY11 sake offsets the sweetness of Auslese with a robust acidity to lend a hint of crispness. (To be served chilled.)
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