TAKETSURU
1733
Products
Umami, sharpness, sourness
Ozasaya Taketsuru Series
This series is a product that symbolizes Taketsuru Shuzo's sake making, whose rich taste represents the climate of Takehara and the history of the Edo period store name "Ozasaya". In order to express that as it is, pure rice sake made only from rice is bottled with undiluted sake. Please enjoy the "climate and history" of Setouchi and Takehara, which is the background of the taste.
Ozasaya Taketsuru
Kimoto Junmai Daiginjo Genshu
In the transparency of Ginjo sake, the deep taste peculiar to Kimotozukuri spreads with the complexity of the wooden barrel preparation. It is a modern sake that could not be made in the Edo period when the technique of Kimotozukuri was established. Please enjoy it with a kanzake that brings out its characteristics.
Raw rice Hachitan 100%
Rice polishing rate 40%
Alcohol content 20.0%
Sake degree +16.5
Acidity 3.6
Amino acid degree 2.6
Yeast-free
1800ml 13,200 yen / 720ml 5,500 yen
Ozasaya Taketsuru
Kimoto Junmai Daiginjo Genshu - Fukurozuri
Junmai Daiginjo, which is deeply made in a traditional wooden cask and has a complex taste, is squeezed by a rare method of hanging in a bag for a more elegant flavor, and is slowly squeezed for two years. Please enjoy it with a kanzake that brings out its characteristics.
Raw rice Hachitan 100%
Rice polishing rate 40%
Alcohol content 19.9%
Sake degree +17.0
Acidity 3.5
Amino acid degree 2.4
Yeast-free
720ml 7,700 yen
Ozasaya Taketsuru
Kimoto Junmai Ginjo Genshu
In the transparency of Ginjo sake, the deep taste peculiar to Kimotozukuri spreads with the complexity of the wooden cask preparation. It is a modern sake that could not be made in the Edo period when the technique of Kimotozukuri was established. Please enjoy it with a kanzake that brings out its characteristics.
Raw rice Hachitan 100%
Rice polishing rate 50%
Alcohol content 20.0%
Sake degree + 17.5
Acidity 3.9
Amino acid degree 2.5
Yeast-free
1800ml 7,700 yen / 720ml 3,850 yen
Ozasaya Taketsuru
Kimoto Junmai Genshu
The deep taste of Japanese sake, which was created by the ancient manufacturing method of Kimotozukuri, accepts a wide range of dishes and complements the dishes with the complex taste created by the traditional wooden cask. Please enjoy it with a kanzake that brings out its characteristics.
Raw rice 100% improved Omachi
Rice polishing rate 70%
Alcohol content 20.2%
Sake degree + 19.5
Acidity 3.8
Amino acid degree 3.3
Yeast-free
1800ml 6,050 yen / 720ml 3,025 yen
Ozasaya Taketsuru
Yamato-omachi Junmai Genshu
Junmai Genshu bottled with the powerful umami unique to sake rice "Omachi". Even meat dishes with a rich taste are firmly accepted. The golden outfit is a testament to the rich umami that complements the dishes. Please enjoy it with a kanzake that brings out its characteristics.
Raw rice 100% improved Omachi
Rice polishing rate 65%
Alcohol content 19.0%
Sake degree +2.5
Acidity 2.7
Amino acid degree 3.7
Yeast Kyokai No. 701
1800ml 3,850 yen / 720ml 1,925 yen
Seishu Taketsuru series
This series is a product that pursues the possibilities of sake in the future, just as the ancestors of the Geinan region laid the foundation for making "Ginjo sake" and infused new charm into sake. The alcohol content has been adjusted slightly to broaden the range of dishes that can be combined with sake during meals. Please enjoy each individuality.
Seishu Taketsuru Junmai Ginjo
It has both the strength of Junmai sake and the elegance of Ginjo sake. The umami is brought out by aging so that it is close to the food, and the aroma is also rounded. Please enjoy it as an in-meal liquor rather than just liquor. When cooked, the deliciousness of the dish will be further enhanced.
Raw rice Hachitan 100%
Rice polishing rate 50%
Alcohol content 15.6%
Sake degree + 10.0
Acidity 2.2
Amino acid degree 2.2
Yeast Kyokai No. 7
1800ml 5,060 yen / 720ml 2,530 yen
Seishu Taketsuru Kimoto Junmai
The deep bosom created by the traditional Japanese sake making method, Kimotozukuri, accepts a wide range of dishes, and the complex taste created by the old-fashioned wooden cask enhances the deliciousness of the dishes. The golden outfit is a testament to the rich umami that complements the dishes. Please enjoy it with a kanzake that brings out its characteristics.
Raw rice Hattan Nishiki 100%
Rice polishing rate 70%
Alcohol content 15.6%
Sake degree +6.5
Acidity 1.9
Amino acid degree 2.8
Yeast-free
1800ml 4,620 yen
Seishu Taketsuru Aigamo Agricultural Rice
Ecosystems are currently experiencing a serious situation called "insect catastrophe." Taketsuru Shuzo is also working on sake making using pesticide-free rice with the goal of reducing pesticides, which is one of the causes. We named it "Mondomuyo" because of the playfulness of the raw rice growers.
Raw rice 100% improved Omachi
Rice polishing rate 65%
Alcohol content 15.6%
Sake degree +9.5
Acidity 1.8
Amino acid degree 4.0
Yeast Kyokai No. 601
1800ml 3,850 yen / 720ml 1,925 yen
Seishu Taketsuru Omachi Junmai
Taketsuru Shuzo launched this sake in 2002 in order to spread the appeal of sourness, which was contraindicated in sake. It is an unrivaled taste that expands the possibilities of sake, with its rich acidity supported by deep umami. Don't be fooled by the fact that "Japanese sake is Japanese food," please try it widely as an in-meal sake such as Chinese or French. When cooked, the food will stand out even more.
Raw rice 100% improved Omachi
Rice polishing rate 70%
Alcohol content 15.6%
Sake degree + 11.0
Acidity 3.1
Amino acid degree 2.7
Yeast In-house yeast
1800ml 3,300 yen
Seishu Taketsuru Junmai Hattan
It is made by the same method as "Omachi Junmai" and is characterized by its outstanding acidity and umami, but you can enjoy mild acidity due to the difference in the varieties of raw rice. Please choose according to your preference.
Raw rice Hachitan 100%
Rice polishing rate 65%
Alcohol content 15.6%
Sake degree +14.5
Acidity 2.8
Amino acid degree 2.6
Yeast In-house yeast
1800ml 3,300 yen
Seishu Taketsuru Junmai
An introductory sake of "Taketsuru" that not only enjoys sake, but also has a synergistic effect on deliciousness when combined with food. The sharp sharpness tightens the taste.
Raw rice Hattan Nishiki 27% / Processed rice 73%
Rice polishing rate 70% / 65%
Alcohol content 15.6%
Sake degree + 11.0
Acidity 1.6
Amino acid degree 2.5
Yeast Kyokai No. 601
1800ml 2,640 yen / 720ml 1,320 yen / 300ml 550 yen
Seishu Taketsuru Junmai Nigori
"Kanzake Nigori Sake" is a new way to enjoy sake proposed by Taketsuru Shuzo. While there is a lot of sweet nigori sake, the sugar content remaining after complete fermentation is reduced, so you can enjoy a firm taste of Kanzake.
Raw rice Hattan Nishiki 27% / Processed rice 73%
Rice polishing rate 70% / 65%
Alcohol content 16.5%
Sake degree +15.0
Acidity 1.7
Amino acid degree 2.0
Yeast Kyokai No. 601
1800ml 2,860 yen / 720ml 1,320 yen
Seishu Taketsuru
Junmai Ginjo Nama Hatsushibori
It has both the elegance of Ginjo sake and the strength of Junmai sake. The exhilaration unique to sake makes you feel the spring season.
Raw rice Hachitan 100%
Rice polishing rate 50%
Alcohol content 16.5%
Sake degree +3.5
Acidity 2.3
Amino acid degree 2.3
Yeast Kyokai No. 7
1800ml 4,180 yen / 720ml 1,870 yen
Others
Omachi Junmai Nigori
Rich acidity, umami, and nigori liquor starch mature to expand the possibilities of sake. Please enjoy it with a kanzake while eating.
Raw rice 100% improved Omachi
Rice polishing rate 70%
Alcohol content 19.5%
Sake degree +13.0
Acidity 4.4
Amino acid degree 3.5
Yeast In-house yeast
1800ml 3,960 yen / 720ml 1,815 yen
Junmai Hiden
A pioneer of pure rice sake, which was launched in 1970. Taketsuru Shuzo, the only Junmai Sakagura in Hiroshima prefecture, is the basic liquor for all products. The rich taste unique to Junmai sake is sharpened and tightened.
Raw rice Hattan Nishiki 100%
Rice polishing rate 70%
Alcohol content 15.6%
Sake degree +15.5
Acidity 1.7
Amino acid degree 1.9
Yeast Kyokai No. 601
1800ml 2,970 yen / 720ml 1,485 yen