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.

Kioke Jikomi

In modern Japanese sake making, it is the mainstream to use metal tanks that are easy to control temperature and hygiene, but in the "Ozasaya Taketsuru" series made by Kimotozukuri, traditional wooden casks have been used since 2009. Making in a wooden cask requires labor for hygiene management, but various microorganisms on the surface of the wooden cask are active, and sake with a multi-layered and complex taste is produced. Rich taste range is a necessary element to taste various dishes as sake during meals.
In addition, the use of wooden casks changes the flavor produced by yeast and reduces the aroma that interferes with the individuality of dishes that are unnecessary as sake during meals.
The purpose of using the wooden cask is to seek a rich and deep taste, and the sake-likeness of Taketsuru, which "makes the food delicious." It's not just nostalgia, it's an important way to make the sake we want. "Yeast-free Kimotozukuri", in which yeast-free Kimotozukuri were made in this wooden cask, became one of the trends.

Junmai sake

Originally, rice was the only raw material for sake, but during World War II, due to food shortages, distilled alcohol made from sugar cane and other ingredients was added to increase the amount. Even now, after the food shortage has been overcome, distilled alcohol is added to more than half of sake, but at Taketsuru Shuzou, the umami made by the amount of alcohol added weakens the umami taste, so 2016 All products are "Junmai Sake" without adding distilled alcohol. This is the first time in Hiroshima after the war, and it is still the only one in the prefecture.
Junmaishu is the original form of sake, but it is also an indispensable way to express the uniqueness of Taketsuru, not just nostalgia.

【お米のタンパク質分布模式図】

中心ほど少なくなっていきます

Kojibuta

Komekouji is made by planting a type of mold, Jiuqu, on rice to make various enzymes. Careful koji making is important to produce the elegant sweetness and umami unique to sake. In addition, Taketsuru Shuzou uses more aspergillus than usual to grow it firmly. As a result, the taste of Taketsuru with "umami", "sharpness" and "sourness" is created. For this reason, Taketsuru Shuzou mainly uses the traditional "Kojibuta" method for making Koji. This method is often used when preparing special sake such as Daiginjo because it requires labor and time in addition to technology, but it is indispensable for sake making that is typical of Taketsuru.

玄米

従来の精米（球形精米）

（出典株式会社サタケ）

そこで精米機の制御を変えることにより奥行きの方向を精米してみては、という発想が生まれました。奥行きの方向が精米できれば、縦方向をあまり精米しなくてもタンパク質を効率的に取り除く事ができます。

こうして精米する方法は、精米後の白米の形状が結果的に平たくなる事から『扁平精米』と呼ばれるようになりました。これに対し従来からの方法は、その見た目から『球形精米』と呼ばれます。

扁平精米

（出典株式会社サタケ）

Aging

During the Edo period, "aged" sake was more prized than new sake. Some of the lovers above called "Fujimi Sake" the sake that was once shipped from Itami and Nada to Edo, and even bought it back and enjoyed it.
When sake is carefully aged at an appropriate temperature, the sugar and amino acids in the sake react to make the aroma round and add depth to the umami. This depth enhances the "delicious food" effect. At Taketsuru, some products are sold as new sake, but that is why most sake is aged before shipping. The complex taste unique to wooden casks will not appear unless it is aged. In addition to the ingredients of "umami" itself, this deep ingredient is brown. The characteristics of Taketsuru that "make food delicious" are also reflected in the colors.

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