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Sake Making

​Traditional manufacturing method

Introducing the traditional manufacturing method that is indispensable for our sake making


"Nama-zukuri" is one of the sake manufacturing methods established in Nada, Hyogo prefecture during the Edo period. In order to "make the food delicious," sake must first accept the food. The use of "Kimoto" creates a deep and nostalgic taste that is not found in modern manufacturing methods, and it accepts a wide range of dishes. In addition, the yeast grown by this method has a strong fermenting power, and at the same time it gives sake a "sharp taste" and at the same time has strong legs that can withstand "aging". It is an indispensable part of our sake making.
Although it was temporarily abolished due to the high technology, labor and time required, Taketsuru Shuzo revived the authentic Nada method for the first time in Hiroshima in 2004. In modern sake making, it is common sense to add yeast, but as in the Edo period when the existence of yeast was unknown, we do it without yeast, and many sake makers follow.

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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.

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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.


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.

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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.



When sake was born in the latter half of the 16th century, sake began to be drunk in "kanzake" that was warmed all year round, regardless of the season, and this custom continued throughout the Edo period. The flavor of sake itself is adjusted, such as a faint aroma and a mellow taste while the acidity is strengthened, and "umami" also demonstrates its true character. Kanzake is a way of drinking that "makes the food delicious."

During the Edo period, in Edo, the center of sake consumption, the manufacturing method and drinking method of sake were developed and developed with the delicious food of Tokyo Bay called "Edomae". It may be reasonable that it is suitable for our sake making that tries to make the best use of Takehara's delicious seafood.

Creation of new charm

The ancestors of the Geinan region laid the foundation for making "Ginjo Sake" without being bound by the old days, and infused new charm into sake. Based on the "traditional method", we will not settle there and we will continue to walk.

The charm of sourness

It is said that "Japanese sake goes well with Japanese fish dishes", but the eating habits have changed and people have become accustomed to the fats and oils of meat, and the tastes of Japanese people have changed. In order to "make food delicious" in such a modern age, we emphasize the "sourness" contained in sake. Acidity has the effect of neutralizing fats and oils, and is indispensable for our sake making, which "makes food delicious" in modern tastes.

However, it is generally considered desirable for sake to have less acidity, as it has an acidity that increases when contaminated with germs. The sourness creates the refreshing taste of sake, the aftertaste, and the "sharpness" necessary for the sake we are aiming for. Succinic acid, which is often found in sake, is also one of the "umami". You can't stand the time without making the skeleton of sake and aging it for a long time.
In 2002, we started selling "Seishu Taketsuru Omachi Junmai", which has a lot of acidity, and we continue to question this contraindication. In addition, this challenge led to the taste of bamboo cranes, which had "umami," "clearness," and "sourness." Please enjoy the charm of sourness without being bound by preconceived ideas.

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Kanzake Nigori

In the past, sweet sake was the mainstream of Japanese sake, probably because it was reminiscent of Amazake and Hinamatsuri white sake. Sake with a lot of sweetness is suitable for enjoying by itself, but there are some difficulties with liquor during meals. The sweetness is a hindrance and I can't even cook it. Therefore, in 2003, we launched the dry "Seishu Taketsuru Junmai Nigori", which is made by completely fermenting sake to the end and suppressing its sweetness.
Since the sweetness is suppressed, it is not persistent even if it is cooked, but rather it shows its true character as an in-meal liquor. In addition, the rice grains remaining in sake serve as a cushioning material, and can be combined with spicy dishes using chili peppers, which sake was not good at. The dry "Kanzake Nigori Sake" opened up new possibilities for sake and created many follow-up sake makers. Please try it once without being bound by prejudice.



Revived Junmai sake production. Launched "Junmai Hidden".


Started production of sake with high organic acid concentration, which has been contraindicated.


A new way of drinking called "Nigori Kanzake".


Revival of "Kimoto-zukuri" in the Edo period without adding yeast.


The preparation by the wooden tub is revived for the first time in Hiroshima.

It was the beginning of "Kioke jikomi of Kimoto-zukuri without yeast" epidemic.


We have become a sake maker of traditional style "junmai sake" for the first time in Hiroshima after the World War II.

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