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  • Products | Taketsuru Shuzou Co.,Ltd. | Junmai Sake | JAPAN

    TAKETSURU 1733 Products Umami, sharpness, sourness 新商品 Taketsuru Sakémakers 詳細はこちら 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. 小笹屋竹鶴 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 清酒竹鶴 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 清酒竹鶴 雄町純米 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 清酒竹鶴 純米にごり酒 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

  • Sake making | Taketsuru Shuzou Co.,Ltd. | Junmai Sake | JAPAN

    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. 次頁:扁平精米の問題点 → 1 2 3 →

  • Restaurant | Taketsuru Shuzou Co.,Ltd. | Junmai Sake | JAPAN

    TAKETSURU 1733 Restaurant You can purchase our products at the following stores. Since the products handled differ depending on the store Please contact each store for details. HOKKAIDO TOHOKU / HOKURIKU KANTO CHUBU KINKI CHUGOKU SHIKOKU KYUSHU / OKINAWA 北海道 HOKKAIDO Sake to Sai Saku Sanjo bldg 2F, 6-chome Hidari 8, Sanjo-dori, Asahikawa-shi, Hokkaido 0166-25-6771 Washokuya Komoriku Nakaya Bldg 3F, 3-4 Minamisanjo Nishi, Chuo-ku, Sapporo-shi, Hokkaido 011-242-3402 Keihachiro Kamiya Bldg 3F, Minamisanjo Nishi 4, Chuo-ku, Sapporo, Hokkaido 011-207-0115 Morohaku Infini Keiwa 22 Bldg 6F, Minamisanjo Nishi 6, Chuo-ku, Sapporo, Hokkaido 011-232-0689 Teppanyaki Mitsui 7-7-2 Minamisanjo Nishi, Chuo-ku, Sapporo-shi, Hokkaido 011-281-9321 Washokuya En 23 Minami Sanjo Nishi, Chuo-ku, Sapporo-shi, Hokkaido 011-211-4837 Yorukowari Harebare bldg 2F, 6 Minami Yonjo Nishi, Chuo-ku, Sapporo-shi, Hokkaido 011-219-8823 Moriichi Terada bldg 3F, 6 Minami Yonjo Nishi, Chuo-ku, Sapporo-shi, Hokkaido 011-221-7560 Roin Susukino5.5 bldg 1F, 5 Minami Gojo Nishi, Chuo-ku, Sapporo-shi, Hokkaido 011-531-3533 Marutake Susukino-Honten Tada bldg 1F, 6-4-2 Minami Gojo Nishi, Chuo-ku, Sapporo-shi, Hokkaido 011-511-0959 Kashimiya Susukino 0 Banchi, 4-11-1 Minami Rokujo Nishi, Chuo-ku, Sapporo-shi, Hokkaido 011-522-7185 Hareruya Susukino 0 Banchi, 4-11-1 Minami Rokujo Nishi, Chuo-ku, Sapporo-shi, Hokkaido 011-213-0350 東北 TOHOKU / HOKURIKU Yorozu Shigunasu bldg 1F, 1-7-13 Odori, Morioka-shi, Iwate 019-681-1462 Omoizake Meiten Kaikan 1F, 1-11-8 Odori, Morioka-shi, Iwate 019-625-7326 Gochi 1-11-20-B1F Odori, Morioka-shi, Iwate 019-626-2363 mass 5-3 Uchimaru, Morioka-shi, Iwate 019-651-1510 Nanashinoan 5-6 Uchimaru, Morioka-shi, Iwate 019-613-6777 Kaiunbashi-Dori Kikka Tamura bldg 1F, 1-40 Kaiunbashi-Dori, Morioka-shi, Iwate 019-613-2232 Isshin Kagen Kan Jozenji Hills B1F, 3-3-1 Kokubuncho, Aoba-ku, Sendai-shi, Miyagi 022-261-9889 Kamisugi Kokushu Toritomo Nobuo bldg 1F, 1-10-20 Kamisugi, Aoba-ku, Sendai-shi, Miyagi 022-398-5962 Shimauma Saketen 4-1-16-1F Ichibancho, Aoba-ku, Sendai-shi, Miyagi 022-265-2188 Murataya 2-3-1Tsukinokikamimachi, Shibatamachi, Shibata-gun, Miyagi 0224-56-1553 Tori Senbon 5-11 Izumi-cho, Nakamura, Soma-shi, Fukushima 0244-35-2850 Tasuichi Silk bldg B1F, 5-13 Okitama-cho, Fukushima-shi, Fukushima 024-521-1552 Kanzake no Shiro 2-3 Fushiogamidaida, Fukushima-shi, Fukushima 090-8006-9191 Irori Jyo-ya Fukuta Bldg 1F, 2-6-12 Sakuramachi, Toyama-shi, Toyama 076-433-8100 関東甲信越 KANTO Soba Kiri Sakebo Gin East Mote1, 1402-2 Higashiboridori 9 Bancho, Chuo-ku, Niigata-shi, Niigata 025-224-7181 Yakitori Shimizu 11-2 Renjakucho, Takasaki-shi, Gunma 027-388-9129 Shinkichi Brewery 2-11 Wakamatsucho, Takasaki-shi, Gunma 080-6629-2017 Soba Mikaasa Tikato Bldg 102, 1-15-14 Kasumigasekihigashi, Kawagoe-shi, Saitama 049-233-3935 Soba Kiri Saito 9819-1 Komuro, Ina-cho, Kitaadachi-gun, Saitama 048-722-2725 Local chicken grilled bird coat Kamei Bldg 1F, 3-68 Senju, Adachi-ku, Tokyo 03-3881-8818 Sumo Chaya Oo 2-29-4 Hasune, Itabashi-ku, Tokyo 03-5970-9500 Tonkatsu Nijo Watanabe Bldg 2F, 2-6-20 Mizue, Edogawa-ku, Tokyo 03-3679-7005 Busonkyo 1-29-5 Nishikoiwa, Edogawa-ku, Tokyo 03-5889-2810 Nimousaku 1-14-4 Tateishi, Katsushika-ku, Tokyo 03-3694-2039 Tateishi Hormone Kazutaka 1-16-18 Tateishi, Katsushika-ku, Tokyo 03-3692-0888 Bunkado 4-27-9 Tateishi, Katsushika-ku, Tokyo 03-5654-9633 Umejin 2-8-5 Shirakawa, Koto-ku, Tokyo 03-3820-6767 Yamato 1-3-9 Shinohashi, Koto-ku, Tokyo 03-3635-7504 Ebisuzaka Toriko 1-3-9 Shinohashi, Koto-ku, Tokyo 03-6455-7458 Sakana Kou 3-21-2 Nishihara, Shibuya-ku, Tokyo 03-3466-6793 Sakai Shokai Hagizu Bldg 2F, 3-6-18 Shibuya, Shibuya-ku, Tokyo 070-4470-7621 Yakitori Imai Rosa Bianca 1F, 3-42-11 Jingumae, Shibuya-ku, Tokyo 03-6447-1710 Junmaishu Sanpin Fujiwa Exile Dogenzaka B-6, 2-20-26 Dogenzaka, Shibuya-ku, Tokyo 03-6455-3319 sakeria Sakebouzu Ronner YS Bldg 201, 1-37-1 Tomigaya, Shibuya-ku, Tokyo 03-3466-1311 Kitapon sake Nikko Palace Hiroo Plaza 103, 1-10-5 Hiroo, Shibuya-ku, Tokyo 03-6882-4800 Sowado Riverside Bldg 1F, 1-12-15 Hiroo, Shibuya-ku, Tokyo 080-8040-4822 Sake Izakaya Yamazaru Ekimae TQ Bldg 1F, 5-12-3 Nishigotanda, Shinagawa-ku, Tokyo 03-3491-5470 Harujion Il Viale Gotanda Bldg 9F, 1-12-9 Higashigotanda, Shinagawa-ku, Tokyo 080-4446-7326 Futsune Sarashina 3-18-8 Minamioi, Shinagawa-ku, Tokyo 03-3761-7373 Sakashita Ryoshu Warehouse 1-2F Kagurazaka, Shinjuku-ku, Tokyo 03-6265-0265 Sake bar Amanogawa Keio Plaza Hotel 2F, 2-2-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo 03-3344-0111 Tokyo Mentsudan Daikan Plaza Business Kiyota Bldg 1F7-9-15 Nishi-Shinjuku, Shinjuku-ku 03-5389-1077 Small dish kokoro Shinjuku Daikan Plaza Kiyota Bldg 1F, 7-9-15 Nishi-Shinjuku, Shinjuku-ku 03-6279-2407 Kanagari New YS Bldg 3F, 7-16-12 Nishi-Shinjuku, Shinjuku-ku, Tokyo 03-5338-5337 Yakitori Hachiman 3-1-1 Nishiwaseda, Shinjuku-ku, Tokyo 03-3203-2880 Soba Shiosai 15-4 Shitamachi, Shinjuku-ku, Tokyo 03-5579-8199 Japanese food Suga Bldg B1F, 3-1 Yotsuya, Shinjuku-ku, Tokyo 03-3354-1550 Stew and round. 5-29-6 Ogikubo, Suginami-ku, Tokyo 03-3398-8708 Meat&Herb Matsunoya Ogikubo 5-29-8-2F, Ogikubo, Suginami-ku, Tokyo 03-6915-1555 Cantonics 3-17-1 Nishiogiminami, Suginami-ku, Tokyo 03-6454-2214 Zenpa 1-12-4-2F Narihira, Sumida-ku, Tokyo 03-5608-3030 Inonaka Ako Bldg 1F, 2-5-2 Kinshi, Sumida-ku, Tokyo 03-3622-1715 Jyozoka oryzae Yokota Bldg 1F, 4-12-3 Kinshi, Sumida-ku, Tokyo 03-6658-8464 Kanmidokoro SS Bldg 2F, 2-32-8 Kitazawa, Setagaya-ku, Tokyo 03-6804-9470 Salmon and gallery Haruyo 2-15-15-102 Kyodo, Setagaya-ku, Tokyo 070-3780-5483 Okanzake&Yakitori Dencho West Bldg 6F, 6-2-6 Ginza, Chuo-ku, Tokyo 03-3575-0526 Tsukiji NunoTsune 2-15-20 Tsukiji, Chuo-ku, Tokyo 03-3545-8170 Ningyocho Kikuya 1-5-10 Nihonbashi Ningyocho, Chuo-ku, Tokyo 03-3425-5571 Ningyocho Imahan 2-9-12 Nihonbashi Ningyocho, Chuo-ku, Tokyo 03-3666-7006 Jyanoichi 1-12-10 Nihonbashi Muromachi, Chuo-ku, Tokyo 03-3241-3566 Sakezuki Kuranosuke Sukiya Bldg 3F, 6-3-12 Ginza, Chuo-ku, Tokyo 03-3574-7300 Shinpachi King Kokusai Bldg B1F 3-1-1 Marunouchi, Chiyoda-ku, Tokyo 03-6269-9922 Kanda Shinpachi Shinmarunouchi bldg. Shin-Marunouchi Bldg 5F, 1-5-1 Marunouchi, Chiyoda-ku, Tokyo 03-3287-3688 Shinpachi Kanda 2-9-1 Kajicho, Chiyoda-ku, Tokyo 03-3254-9729 Le Ginglet Grand Place 1F, 4-7-4 Iidabashi, Chiyoda-ku, Tokyo 03-3556-3202 Kushikomabo 1-33-27 Kitaotsuka, Toshima-ku, Tokyo 03-3916-0355 Jizakeya Motto Shibata Bldg 1F, 2-44-2 Minamiotsuka, Toshima-ku, Tokyo 03-3946-6008 29 Rotie Sakura Bldg 1F, 3-34-4 Minamiotsuka, Toshima-ku, Tokyo 03-6902-1294 Washoku&Jizake Miyaho Sakura Bldg 1F, 3-34-4 Minamiotsuka, Toshima-ku, Tokyo 03-3988-3577 Soba Kikuya 4-14-15 Sugamo, Toshima-ku, Tokyo 03-3918-3462 Ikkon Maruya 4-23-1 Higashinakano, Nakano-ku, Tokyo 03-3361-2875 Saku 1-19-9-101 Kamishakujii, Nerima-ku, Tokyo 03-3594-5909 Akasaka Edozakura UF Bldg 3-2F, 3-11-19 Akasaka, Minato-ku, Tokyo 03-3585-9442 潜酔館福腹 Asakawa Bldg B1F, 1-16-10 Shinbashi, Minato-ku, Tokyo 03-5501-3088 Shinbashi Fuku33 Hirata Bldg 2F, 3-13-10 Shinbashi, Minato-ku, Tokyo 03-3438-2933 酒亭 穂椋 Urban Shinbashi Bldg B1F, 4-5-1 Shinbashi, Minato-ku, Tokyo 03-6435-7722 Meguro Kawasemi 2-17-23 Shimomeguro, Meguro-ku, Tokyo 03-3490-5959 Wine&Sake Otsuki Belheim Kichijoji 105, 1-10-22 Kichijoji Kitamachi, Musashino-shi, Tokyo 070-2806-8899 Lakota Susuki Bldg 1F, 1-22-10 Kichijoji Honcho, Musashino-shi, Tokyo 0422-27-5527 Kaikan Tsuji Bldg 2F, 1-25-6 Kichijoji Honcho, Musashino-shi, Tokyo 0422-21-8474 火弖ル 1-30-14 Kichijoji Honcho, Musashino-shi, Tokyo 0422-23-8033 Hinemosu Okuno Bldg 1F, 1-21-10 Nakacho, Musashino-shi, Tokyo 0422-27-8444 酒亭・山形料理 蓮池 菜種彩 Central Bldg A, 3-13-15 Chuo, Chuo-ku, Chiba-shi, Chiba 043-223-6230 特選和房煮りん 2-18-4-1F Fujimi, Chuo-ku, Chiba-shi, Chiba 043-224-1937 花見川大富 Center Village 1A, 1-10-8 Makuharihongo, Hanamigawa-ku, Chiba-shi, Chiba 043-356-0332 Sakefuku 1-2-17 Ichikawa, Ichikawa-shi, Chiba 047-374-3483 soba michi 1-8 Pure House Higashisugano, 1-6-3 Higashisugano, Ichikawa-shi, Chiba 080-5737-0719 Hechimon 6-5-1 Tsudanuma, Narashino-shi, Chiba 047-454-7334 美酒美燗 煮りん 1-14-9 Honmachi, Funabashi-shi, Chiba 047-401-1480 Brasserie&Bar F 3-1-2 Honcho, Funabashi-shi, Chiba 047-425-2361 Miwotsukushi 3-25-1 Nishinarashino, Funabashi-shi, Chiba 047-404-7705 Kikufuji B-105, 1-12-15 Katsutadai, Yachiyo-shi, Chiba 047-484-6636 KOHARU 1-2-1F Saiwaicho, Atsugi-shi, Kanagawa 046-229-0200 炭焼 鳥佳 1-9-23 Okubo, Konan Ward, Yokohama-shi, Kanagawa 045-842-5391 Tarafukuchan JOY Bldg 1F, 1-18-3 Otamachi, Naka-ku, Yokohama-shi, Kanagawa 045-663-8210 Ningyocho Imahan Yokohama Takashimaya Yokohama Takashimaya 8F Rose Dining, 1-6-31 Minamisaiwai, Nishi-ku, Yokohama-shi, Kanagawa 045-317-4340 鐵の家 Tachibana Bldg 1F, 3467-1 Noborito, Tama-ku, Kawasaki-shi, Kanagawa 044-933-9332 Junmaishutei Chiroru Sunrise Bldg Room E, 7-6-1 Zenko, Fujisawa-shi, Kanagawa 080-6511-4276 Shenron Kasahara Bldg Fujisawa II B1F, 6-15 Minamifujisawa, Fujisawa-shi, Kanagawa 0466-50-5093 呑んべ家がる 3-5 Wakamatsucho, Yokosuka-shi, Kanagawa 046-826-3616 中部 CHUBU くいもんや 華音 New Kamogawa Bldg 2F-D, 2-5-8 Ryogaecho, Aoi-ku, Shizuoka-shi, 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Hiroshima 082-249-6880 地酒と炭火串焼き あいさん家 Crescent Komachi 1F, 5-18 Komachi, Naka-ku, Hiroshima-shi, Hiroshima 082-258-1123 むしやしない Yoshioka Bldg 3F, 2-8 Shintenchi, Naka-ku, Hiroshima-shi, Hiroshima 082-236-7064 善吉 Tatemachi G House 1F-A, 5-7 Tatemachi, Naka-ku, Hiroshima-shi, Hiroshima 082-545-6239 海鮮酒場 番屋七宝丸 八丁堀店 CD Bldg 2F, 7-13 Teppocho, Naka-ku, Hiroshima-shi, Hiroshima 082-225-7676 田心 1-17 Nakamachi, Naka-ku, Hiroshima-shi, Hiroshima 082-236-7117 小料理はせべ Fukuda Bldg 2F, 5-4 Nakamachi, Naka-ku, Hiroshima-shi, Hiroshima 082-246-8602 炙り屋はちすけ Takada Bldg 2F, 5-15 Nakamachi, Naka-ku, Hiroshima-shi, Hiroshima 082-246-2584 Kurumi 2-16-1 Nagarekawa-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-247-3412 時喰 一具 Chitose Bldg 1F, 6-14 Nagarekawa-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-247-0150 立ち飲み そらや Nitto Bldg 1F, 4-7 Hatchobori, Naka-ku, Hiroshima-shi, Hiroshima 082-224-6235 酒場カミチョウ Cheris Hatchobori 1F, 6-7 Hatchobori, Naka-ku, Hiroshima-shi, Hiroshima --- 焦がし焼きそば 嬉一 Imamoto Bldg 1F, 8-12 Hatchobori, Naka-ku, Hiroshima-shi, Hiroshima 082-221-0975 山人 Sanpia Renaissance 1F, 4-28 Fujimi-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-249-0366 まぐろや みよし Rex Main Bldg 1F, 1-14 Horikawa-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-240-0055 大衆蔵酒場あらし 2-3 Horikawa-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-243-3350 煮込みや みよし 2-5-1F, Horikawa-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-543-2000 自彩菜酒処 渓 Ukon Bldg 2F, 4-4 Horikawa-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-249-0285 阿津満 2-5-19 Honkawa-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-231-3504 火鉄焼餃子 ほおずき Namiki Renaissance 2F, 3-4 Mikawa-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-247-8858 じ味 一歩 Motomachi Shopping Center No. 429, 19-2 Motomachi, Naka-ku, Hiroshima-shi, Hiroshima 082-836-4670 岸本食堂 11-10 Osuga-cho, Minami-ku, Hiroshima-shi, Hiroshima 082-569-4733 蕎麦きり吟 1-7-18 Danbara, Minami-ku, Hiroshima-shi, Hiroshima 082-236-3269 讃岐うどん 幅屋 6-1-9 Minamimachi, Minami-ku, Hiroshima-shi, Hiroshima 082-256-3139 焼鳥専門店豚鳥 Kurikawa Bldg 1F, 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098-882-1339

  • Sake making | Taketsuru Shuzou Co.,Ltd. | Junmai Sake | JAPAN

    TAKETSURU 1733 Sake Making ​Traditional manufacturing method Introducing the traditional manufacturing method that is indispensable for our sake making Kimoto "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. 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. 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. 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. Kanzake 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. 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. Timeline 1970 Revived Junmai sake production. Launched "Junmai Hidden". 2000 Started production of sake with high organic acid concentration, which has been contraindicated. 2003 A new way of drinking called "Nigori Kanzake". 2004 Revival of "Kimoto-zukuri" in the Edo period without adding yeast. 2009 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. 2016 We have become a sake maker of traditional style "junmai sake" for the first time in Hiroshima after the World War II.

  • HOME | Taketsuru Shuzou Co.,Ltd. | Junmai Sake | JAPAN

    TAKETSURU 1733 Sake during meals from climate and history 新商品 Taketsuru Sakémakers 詳細はこちら Climate and history Taketsuru Shuzou is located in Takehara City, a town that prospered in the salt industry during the Edo period, facing the Seto Inland Sea, almost in the center of Hiroshima. The sake making we aim for is to "make the food delicious" as sake during meals. When food meets sake, the taste is multiplied. Aiming for such sake making is deeply related to the climate and history of Takehara. We have been with this town for about 400 years before the salt industry started in Takehara. There is sake that can be made only because Taketsuru Shuzou has long rooted in the climate and history of Takehara. ABOUT CLIMATE AND HISTORY TAKEHARA, HIROSHIMA Sake making The characteristic of sake is its versatility, and with the development of science, various sake making techniques are born, and you can choose according to your needs. For such modern sake making that "makes food delicious," we chose the "traditional method." ABOUT SAKE Products PRODUCTS Stockist STOCKIST Restaurant RESTAURANT Company COMPANY

  • Company & Access | Taketsuru Shuzou Co.,Ltd. | Junmai Sake | JAPAN

    TAKETSURU 1733 Company Company Taketsuru Shuzo Co., Ltd. ​ Location 3-10-29 Honmachi, Takehara-shi, Hiroshima Phone / FAX 0846-22-2021 / 0846-22-2344 ​ Representative President and CEO Toshio Taketsuru ​ Established Kyoho 18 (1733) Access By Airplane By Car Safety taxi (shared taxi) Hiroshima Airport → Takehara Station Approximately 30 minutes Hongo Interchange from the eastern part of the Sanyo Expressway → Takehara about 25 minutes Kawachi Interchange from the west → Takehara about 25 minutes * Please see the traffic access page of Hiroshima Airport for the timetable. * Taketsuru Shuzo is located in a preserved area where the streets of the Edo period remain. Please use "Roadside Station Takehara " and " Shinmachi Municipal Parking Lot " as it is not suitable for car traffic. By Train By Bus JR Kure Line From the east, Mihara Station → Takehara Station, about 40 minutes From the west Hiroshima Station → Takehara Station Approximately 110 minutes Performing Geiyo bus Kaguya Hime Hiroshima Station → Takehara Station Approximately 70 minutes History Early 17th Changed the family name to "Taketsuru" and changed the store name to "Taketsuruya". Moved from Wakayama to Takehara. 1650 Started the salt industry. 1733 Started the sake making industry. Mid-19th Changed the under the style of "Ozasaya". 1888 Hiroshima's first sake making association "Kamo-gun Nanbu Sake Making Association" was established and became a member of it. 1932 Sold salt field to attract the Sango Line (currently the Kure Line). The main business became sake making. 1951 Incorporated as "Taketsuru Shuzou Co., Ltd." Takehara, which faces the Seto Inland Sea, prospered as a salt-making town of the Asano family in the early modern period from the port town of the Kobayakawa family in the Middle Ages. Both the port industry and the salt industry are closely related to the sea, and the sake making industry that has developed along with these developments reflects the climate and history, which is the significance of making sake here. Therefore, umami is important. The abundant marine products obtained from the Seto Inland Sea in front of you are delicious, and sake with umami is several times more delicious. Umami is known to have such a synergistic effect. In addition, after the rise and fall affected by changes in social conditions from the Edo period to the Meiji period, there is now Takehara sake. Taketsuru Shuzo will continue to convey the climate and history of Takehara through sake. Thank you for your patronage. Toshio Taketsuru Profile 1973 1998 ​ 2000 ​ 2004 2009 2014 Borned as the eldest son of Taketsuru Shuzo Graduated from the Department of Condensed Matter Physics, Faculty of Basic Engineering, Osaka University Joined Taketsuru Shuzo after training at the National Tax Agency Brewing Research Institute Revival of Kimotozukuri Revival of wooden tub preparation Appointed President of Taketsuru Shuzo Father of two sons and one daughter

  • FAQ | 竹鶴酒造株式会社

    TAKETSURU 1733 FAQ About facilities Q1. Can I take a tour of the facility, such as the sake brewery? Q2. Is there a parking lot? About Sake Q3. Are you sweet? Are you dry? Q4. The date of manufacture is old, but is the quality okay? Q5. The expiry date and expiration date are not displayed. Q6. I found old sake in the closet, can I drink it? Q7. The liquor is brown, is that okay? Q8. There is something like brown water mold floating in the bottle. Q9. The liquor is sour, but is it old and vinegar? Q1 Q2 Q3 Q4 Q5 About facilities Q1. Can I take a tour of the facility, such as the sake brewery? Unfortunately, tours to the sake brewery are not possible due to the impact on microorganisms, and other areas are residential areas. Please feel free to purchase alcoholic beverages at the sales office near the entrance. Q2. Is there a parking lot? Taketsuru Sake Brewery is located in a landscape preservation district where the townscape of the Edo period remains. It is not suitable for car traffic, so please use "Michi-no-Eki Takehara" or "Shinmachi Municipal Parking Lot" to park your car. About Sake Q3. Are you sweet? Are you dry? “Sweet” and “dry” sake are industry terms, and differ from the general meaning. “Amakuchi” refers to sweet sake, but “dry” does not mean that it is spicy. It means "not sweet". Also, the definition of “dry” varies depending on the customer, such as “not sweet”, “strongly sour”, and “stimulating new sake”. Taketsuru Sake Brewery's sake is "to make food delicious", so it is less sweet and more sour to suit modern tastes, so it is dry from that aspect. However, sake contains many elements of taste, such as swelling due to umami and tightening due to bitterness, so we would like you to enjoy it without being limited to sweet and salty. Q4. The date of manufacture is old, but is the quality okay? No problem. The manufacturing date of sake is obligatory to be displayed not from the viewpoint of consumer protection, but from the viewpoint of liquor tax management. The meaning is not the year the sake was made, but the "year and month it was bottled." Therefore, for example, the same sake that has been bottled for five years will be different from the one that has been stored for five years in tanks in the brewery before being bottled. Of course, in either case, we strictly manage to ensure that there are no quality problems. In this way, this "manufacturing date" is confusing for customers and does not have much meaning, so the obligation to display has been abolished from January 1, 2023. Q5. The expiry date and expiration date are not displayed. Alcoholic beverages with an alcohol content of 10% or more are less likely to spoil, so international food standards set by WHO and FAO stipulate that there is no expiration date or best before date. Therefore, these are generally not displayed. On the other hand, Japanese sake can be broadly divided into two types: “new sake that tastes good” and “aged sake that tastes good”. The "new sake and delicious type" loses its freshness over time, so other companies may display an arbitrary expiration date. Taketsuru Sake Brewery's sake has an alcohol content of over 10% and is of the "aged and delicious" type, so we do not dare to display an expiration date. Instead, most of the products display the "year of brewing", which is "what year it was made". In the case of Taketsuru Sake Brewery, the older one is recommended. Q6. I found old sake in the closet, can I drink it? This is related to Q5, but sake with an alcohol content of over 10% does not have an expiration date, so please enjoy it with confidence. We hope that you will enjoy the real pleasure of aged sake. The great enemy of sake is light. The closet is shaded from light, making it the perfect place for aging sake. Q7. The liquor is brown, is that okay? Taketsuru Sake Brewery's sake brewing is based on the idea of "making food delicious", and one of the things that is necessary for this purpose is the ingredients that create a deep flavor through aging. These are brown in color, which is why the sake is brown. Since it is a small amount of ingredients in new sake, you may feel uncomfortable, but please do not worry. If you eat it with your food, this deep ingredient will bring out the deliciousness of your food. Q8. There is something like brown water mold floating in the bottle. The umami component of sake called "ori" is precipitated by aging, so there is no problem with quality. If you remove it, the sake tastes bland. Taketsuru Sake Brewery's sake is recommended to be warmed, but this "ori" melts and disappears when warmed, complementing the food. Please enjoy it hot. Q9. The liquor is sour, but is it old and vinegar? Taketsuru Sake Brewery, with the goal of "making food delicious", intentionally brews a strong acidity to match modern tastes. Please rest assured that the sourness is the characteristic of Taketsuru Sake Brewery. In addition, it is often said that "sake becomes vinegar when it gets old", but this is a misunderstanding. In the old days when hygiene management was poor, a type of lactic acid bacteria would grow in sake. It is considered that it has become possible. Sourness is due to poor hygiene, not staleness. You don't see it very often nowadays, but in that case the sake turns cloudy, so you can tell it apart. We are doing a lot of hygiene management, but in case of emergency, please let us know. Q6 Q7 Q8 Q9

  • Climate & History | Taketsuru Shuzou Co.,Ltd. | Junmai Sake | JAPAN

    Climate and History TAKETSURU 1733 Climate The Seto Inland Sea is surrounded by land on all four sides, and its rich nutrients from the mountains promote the growth of plankton, which serves as food for marine life. The inland sea's unique geography causes significant tidal fluctuations, creating fast currents in the straits between the islands and nurturing well-toned fish. The area around Takehara has a particularly large tidal range in the Seto Inland Sea, but there are many islands, and the waves are calm, making the islands a cradle of fish and shellfish. The seafood grown in this way has a deep taste like no other. "Umami" is necessary to taste such seafood deliciously. "Umami" brings out the taste of food and multiplies it by a synergistic effect. We aim not only to complement the flavors of Takahama's bountiful seafood but also to make the dining experience delightful. That is why we devote ourselves to making Japanese sake rich in "Umami." Clean water springs from a corner of our Sakagura, 126 meters underground. This water is used in the sake-making process by Taketsuru Shuzo. Water accounts for about 80% of Japanese sake, and its quality significantly influences the sake's overall taste. The distinguishing feature of this water is its high concentration of chloride ions, which play a crucial role in imparting a rich and full-bodied flavor to the sake. It is thanks to this water that Taketsuru's Japanese sake possesses an astonishing depth of "Umami." Having the perfect water is vital in our making process. This water also contains sodium ions, similar in concentration to the chloride ions. In the past, the area in front of the Taketsuru Shuzou was once a part of the sea. Hence, it is believed that this water is sourced from the underground passages through which seawater once flowed. Like our sake, this water is a product nurtured by the local environment. Water History The history of sake making in Takehara can be traced back to the early Edo period, but various regulations of the Hiroshima domain hinder its development. When these regulations were abolished after the Meiji Restoration, Takehara, who was prosperous in the port industry during the Satsuma Rebellion in 1877, tried to open a sales channel for sake to Kyushu by ship, but also advanced. You will be aware of the difference in quality between the advanced areas and the upper areas. "In order to make advanced sake that meets the demands of the times, we must unite the sake-makers." In 1888, the sake-makers in Takehara formed the first sake making association in Hiroshima with the aim of improving their skills with the neighboring town of Akitsu, and it took more than 20 years to overcome this problem. The foundation of the current Japanese sake making in Hiroshima was laid here in the Geinan region centered on Takehara and Akitsu. The owner of Taketsuru Shuzou at that time also supported the sake making association as the core member. Not only did they adopt the latest technologies from advanced regions, but they also introduced their own original innovations. Takehara became so prosperous in sake making that it was referred to as the "Number One Sake District West of Nada." Their unique innovations were ahead of the trends of that time. We have pursued unprecedented endeavors, such as focusing on acidity in sake or producing "cloudy sake for warming," to add new charm and value to Japanese sake. We will continue to inherit the traditions of Takehara and strive to move forward. By the way, although they were initially lagging behind advanced regions, the sake makers of Takehara did not settle for accepting that situation. Why did they try to catch up and surpass the advanced regions? It is believed that the reason lies in the fact that many sake makers in Takehara were also engaged in salt production, which made them acutely aware of the importance of quality through competition with other regions in the salt industry. The swift establishment of the first sake makers’ association in Hiroshima Prefecture was also because there was already a shared awareness of the importance of quality among the sake makers. While the salt production in Takehara has unfortunately declined, its spirit still lives on in sake making. "Gyohan" Takehara became a port of call for Kitamae-bune ships in 1672 due to the development of a westbound route by Zuiken Kawamura, and kelp was brought from Hokkaido. There is a local food born among the Takehara merchants who prospered in the salt industry. Gyohan Umami-rich seafood from the Seto Inland Sea and kelp from Hokkaido meet in history. Due to the time and effort it takes, only Taketsuru Shuzou, the predecessor of the salt industry, has inherited it with the decline of the salt industry. This is because it is the basis of the sake "Taketsuru". * Gyohan was previously only available to those involved with Taketsuru Shuzou, but from March 2021 it is now available at the nearby NIPPONIA HOTEL TAKEHARA SALTWORKS TOWN .

  • Stockist | Taketsuru Shuzou Co.,Ltd. | Junmai Sake | JAPAN

    TAKETSURU 1733 Stockist You can purchase our products at the following stores. Since the products handled differ depending on the store Please contact each store for details. HOKKAIDO TOHOKU / HOKURIKU KANTO CHUBU KINKI CHUGOKU SHIKOKU KYUSHU / OKINAWA HOKKAIDO Ogawa Shoten 3-1-10 Rokujo Nishi, Asahikawa-shi, Hokkaido 0166-22-7822 Kaneki Kogai Shoten 11-23 Kitanijo Higashi, Chuo-ku, Sapporo-shi, Hokkaido 011-241-6045 Sakuramoto Shoten MARUYAMA Espoir Maruyama 1F, 27-3-5 Kitagojo Nishi, Chuo-ku, Sapporo-shi, Hokkaido 011-699-5027 Sakemoto Shoten Sapporo store 12-3-20 Minami Nanajo Nishi, Chuo-ku, Sapporo-shi, Hokkaido 011-521-2222 Maruichi Sakuramoto Shoten 7-4-3 Minami Jujo Nishi, Chuo-ku, Sapporo-shi, Hokkaido 011-521-2078 Sakemoto Shoten Kotobuki store 1-7-16 Kotobukicho, Muroran-shi, Hokkaido 0143-45-1323 Sakemoto Shoten 2-13-7 Shukutsucho, Muroran-shi, Hokkaido 0143-27-1111 販売店・北海道 TOHOKU / HOKURIKU Yoshimoto Saketen 5-13 Uchimaru, Morioka-shi, Iwate 019-653-8899 Ikeda Saketen 3-8-38 Kamisugi, Aoba-ku, Sendai-shi, Miyagi 022-222-6797 Sakeya Genpachi 684-1 Yachi Gassando, Kahoku-cho, Nishimurayama-gun, Yamagata 0237-71-0890 Toyoko Shuhan 52 Kamega Fujiwara, Itsukimachi, Aizuwakamatsu-shi, Fukushima 0242-24-2692 Shimizudai Hiranoya 2-5-9 Shimizudai, Koriyama-shi, Fukushima 024-932-0373 Echigoya 1-1 Tooki, Kuroiwa, Fukushima-shi, Fukushima 024-546-1529 販売店・東北 KANTO Marufuku Shoten 3275 Gosengoku, Tsubame-shi, Niigata 0256-98-5111 MARKT LABORATORIO Shinmai Media Garden 1F, 2-20-2 Chuo, Matsumoto-shi, Nagano 0263-88-1191 Osonoe Shoten 146 Isomichi, Oarai-cho, Higashiibaraki-gun, Ibaraki 029-264-5788 Suju 1065 Hojo, Tateyama-shi, Chiba 0470-22-3292 Imadeya Chiba Main Store 714-4 Nitonamachi, Chuo-ku, Chiba-shi, Chiba 043-264-120 0 Sake no Hashimoto 4-7-11 Narashinodai, Funabashi-shi, Chiba 047-466-5732 Tsukui Saketen 1-9-19 Edogawa, Edogawa-ku, Tokyo 03-3679-0510 Minoya Wakisaka Shoten 8-1-14 Tateishi, Katsushika-ku, Tokyo 03-3693-0325 Ebisu Kimijimaya Atre Ebisu West Bldg 4F, 1-6-1 Ebisu Minami, Shibuya-ku, Tokyo 03-5475-8716 Maruseu Honma Shoten 2-43-7 Sasazuka, Shibuya-ku, Tokyo 03-3377-8281 Sani Inoue Saketen 541 Tsurumaki-cho, Waseda, Shinjuku-ku, Tokyo 03-3200-6936 Mitsuya Saketen 2-28-15 Nishioginami, Suginami-ku, Tokyo 03-3334-7447 Nishizawa 2-6-2 Azumabashi, Sumida-ku, Tokyo 03-3625-2438 IMADEYA SUMIDA Kinshicho Parco 1F, 4-27-14 Kotobashi, Sumida-ku, Tokyo 03-5669-0027 Yamaroku 1-8-2 Iriya, Koto-ku, Tokyo 03-3876-3876 Ginza Kimijimaya Konya Bldg 1F, 1-2-1 Ginza, Chuo-ku, Tokyo 03-5159-6880 Hiroshima brand shop TAU Ginza Ueichi Bldg, 1-6-10 Ginza, Chuo-ku, Tokyo 03-5579-9952 IMADEYA GINZA GINZA SIX B2F, 6-10-1 Ginza, Chuo-ku, Tokyo 03-6264-5537 Liquor's Hasegawa Kitaguchi Store Yaesu Underground Mall North 1, 2-1 Yaesu, Chuo-ku, Tokyo 03-3271-4085 Sakesho Yamada Seibu Ikebukuro Seibu Ikebukuro Main Store B2F, 1-28-1 Minamiikebukuro, Toshima-ku, Tokyo 03-6914-1858 Otsukaya 2-16-11 Sekimachi Kita, Nerima-ku, Tokyo 03-3920-2335 Nodaya Saketen 3-45-8 Sendagi, Bunkyo-ku, Tokyo 03-3821-2664 Kuraya 1-1-15 Kisonishi, Machida-shi, Tokyo 042-793-2176 Masuya Saketen 2-6-16 Sakuramachi, Kawaguchi-shi, Saitama 048-281-2968 Yatsukaya 2-1-29 Gamo Nishimachi, Koshigaya-shi, Saitama 048-986-3256 Haruyama Shoten 24-8 Sasameminamicho, Toda-shi, Saitama 048-421-1885 Imamiyaya Shoten 3853-3 Kurohama, Hasuda-shi, Saitama 048-768-7527 Fujiya Saketen 499 Ishibashi, Higashimatsuyama-shi, Saitama 0493-22-0986 Makishima Saketen 2-3-22 Chuo, Wako-shi, Saitama 048-461-2146 Kotobukiya Saketen 5-1-3 Asahicho, Atsugi-shi, Kanagawa 046-228-4954 Sakadoya Shoten MSB1F, 2-9-9 Shimosakunobu, Takatsu-ku, Kawasaki-shi, Kanagawa 044-866-2005 Katsuura Saketen 1-12-1 Kawana, Fujisawa-shi, Kanagawa 0466-22-2923 Fujisawa Tochigiya 4-2-3 Honmachi, Fujisawa-shi, Kanagawa 0466-22-5462 Kakeda Shoten 2-5-6 Takatori, Yokosuka-shi, Kanagawa 046-865-2634 Sakaguchiya 834-2 Tokaichibacho, Midori Ward, Yokohama-shi, Kanagawa 045-984-5811 Yokohama Kimijimaya 3-30 Minamiyoshidacho, Minami-ku, Yokohama-shi, Kanagawa 045-251-6880 Yoda Saketen 5-6-1 Tokugyo, Kofu-shi, Yamanashi 0552-22-6521 販売店・関東甲信越 CHUBU Nagashima Saketen 1-12-7 Ryunan, Aoi-ku, Shizuoka-shi, Shizuoka 054-245-9260 Ichikawa Shoten 40-3 Kambara, Shimizu-ku, Shizuoka-shi, Shizuoka 054-385-2619 Sake no Kimata 1-8-8 Taishi, Ichinomiya-shi, Aichi 0586-72-3398 Go Shop Gotoya 1-10-1 Yashiro-cho, Kita-ku, Nagoya-shi, Aichi 052-912-2222 100nen no Shokutaku 5-18-6 Mataho-cho, Nishi-ku, Nagoya-shi, Aichi 052-908-0712 Tomiya Saketen 1-41-2 Uesakamachi, Mizuho-ku, Nagoya-shi, Aichi 052-881-0957 販売店・中部 KINKI Momoya 183-3 Furuichicho, Ise-shi, Mie 0596-23-5100 Takimoto 60 Masuya-cho, Shimogyo-ku, Kyoto-shi, Kyoto 075-341-9111 Nobori Saketen 555 Tainoshocho, Tenri-shi, Nara 0743-62-0218 Kobayashi Shoten 2-6-2 Kasugadekita, Konohana-ku, Osaka-shi, Osaka 06-6462-3881 Sake Box Sakashita 1-4-52-116 Takami, Konohana-ku, Osaka-shi, Osaka 06-6461-9297 Yamanaka Sake Shop 1-10-19 Shikitsu Nishi, Naniwa-ku, Osaka-shi, Osaka 06-6631-3959 Inoue Saketen 7-5-11 Fukushima, Fukushima-ku, Osaka-shi, Osaka 06-6458-2788 Fukai Nakano Sake store 1899-4 Fukai Nakamachi, Naka-ku, Sakai-shi, Osaka 072-278-0465 Hyotanya 19-8 Kanda-cho, Higashi-Osaka-shi, Osaka 0729-87-1138 Sueda Shoten 1-4-24 Sakuragaoka, Minoo-shi, Osaka 0727-22-3201 Nakamura Saketen 2-16-11 Mukomotomachi, Amagasaki-shi, Hyogo 06-6431-5672 Sakesendo Fujimori 4-13-26 Motoyama Nakamachi, Higashinada-ku, Kobe-shi, Hyogo 078-411-1987 販売店・近畿 CHUGOKU Yamamasu Saketen 11-2 Shinyocho, Kurayoshi-shi, Tottori 0858-22-5871 Kawada Saketen 1029 Nagae, Yonago-shi, Tottori 0859-26-2431 Itamoto 709-3 Atsuta-cho, Hamada-shi, Shimane 0855-27-3883 Kobashi Saketen 5-26 Iwata-cho, Kita-ku, Okayama-shi, Okayama 086-222-5031 Liquors Numata 7-59-41 Tomohigashi, Asaminami-ku, Hiroshima-shi, Hiroshima 082-849-5008 Sakesho Yamada 2-10-7 Ujinakaigan, Minami-ku, Hiroshima-shi, Hiroshima 082-251-1013 Sakesho Yamada Noboricho store 12-17 Noboricho, Naka-ku, Hiroshima-shi, Hiroshima 082-227-3130 Sakesho Yamada Edion Tsutaya Store 3-1-1-1F Matsubara-cho, Minami-ku, Hiroshima-shi, Hiroshima 082-207-3838 Sakesho Yamada Hatchobori store 5-1 Horikawa-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-258-2100 Yamatoya Sake Shop 4-3 Ebisucho, Naka-ku, Hiroshima-shi, Hiroshima 082-241-5660 Hiraoka Noboricho strore 5-7 Noboricho, Naka-ku, Hiroshima-shi, Hiroshima 082-221-7181 Liquor shop Ishikawa 3-2 Furue Nishi-machi, Nishi-ku, Hiroshima-shi, Hiroshima 082-271-5430 Kawamura Hikojiro Shoten 3-2-1 Ushitashin-machi, Higashi-ku, Hiroshima-shi, Hiroshima 082-221-8250 Liquors SAKE PLACE ekie Hiroshima 1-2 Matsubara-cho, Minami-ku, Hiroshima-shi, Hiroshima 082-567-4488 Fresta Yokogawa store 3-2-36 Yokogawa-cho, Nishi-ku, Hiroshima-shi, Hiroshima 082-292-1200 Liquors Yoshijima store 2-14-19 Yoshijimanishi, Naka-ku, Hiroshima-shi, Hiroshima 082-243-7166 Liquors Kure store Crest 1F, 1-16 Takaramachi, Kure-shi, Hiroshima 0823-32-3661 Noda Shoten 4-15 Showa-cho, Fukuyama-shi, Hiroshima 0849-23-0560 Okada Sake Shop 6-8-15 Okinogami-cho, Fukuyama-shi, Hiroshima 084-923-3991 Oda Saketen 2-45 Kohama-cho, Onomichi-shi, Hiroshima 0848-22-5305 Soba Esora 2-5-15 Tsuchido, Onomichi-shi, Hiroshima 0848-24-4737 Kakei Saketen 6-52 Saijoasahi-machi, Higashihiroshima-shi, Hiroshima 0824-22-2752 Sake store Sumidaya Kurose store 655-1 Narahara, Kurose-cho, Higashi-Hiroshima-shi, Hiroshima 0823-82-8281 Sake store Sumidaya Takehara store 29-1-3 Kamishinkai, Takehara-shi, Hiroshima 0846-23-5445 Maekawa Saketen Fujisan Takehara SC, 4-7-20 Chuo, Takehara-shi, Hiroshima 0846-22-9265 Yoshino Saketen 1-2-5 Honmachi, Takehara-shi, Hiroshima 0846-22-2493 Nakazawa Saketen 1-9-8 Honmachi, Takehara-shi, Hiroshima 0846-22-2157 SHIKOKU Osakaya 327-1 Otsubo, Hachiman-cho, Tokushima-shi, Tokushima 088-668-0920 iino assemble Kajita Shoten, 559 Nakamura, Ozu-shi, Ehime 0893-24-2021 販売店・中国 販売店・四国 KYUSHU Todoroki Saketen 2-2-31 Sanchiku, Hakata-ku, Fukuoka-shi, Fukuoka 092-571-6304 Sumiyoshishuhan Hakata store 3-8-27 Sumiyoshi, Hakata-ku, Fukuoka-shi, Fukuoka 092-281-3815 Nariyoshi 6-13-32 Hiikawa, Jonan-ku, Fukuoka-shi, Fukuoka 092-871-2082 Rikimaru Saketen 2-2-6 Bashaku, Kokurakita-ku, Kitakyushu-shi, Fukuoka 093-521-0146 Liquor Mart Shiotsuki 3546-3 Kamae Oaza Kamaeura, Saiki-shi, Oita 0972-42-0102 Takeyama Shoten 4 Rokasumachi, Nagasaki-shi, Nagasaki 095-822-0751 Araki 431-1 Shimomiyaji, Jonanmachi, Minami-ku, Kumamoto-shi, Kumamoto 0964-28-6550 Masunaya Saketen 1553-3 Koba, Kikuchi-shi, Kumamoto 0968-33-5433 販売店・九州

  • Contact | Taketsuru Shuzou Co.,Ltd. | Junmai Sake | JAPAN

    TAKETSURU 1733 Contact If you have any questions, please contact us using the form. Depending on the content, it may take some time to give an answer. Please note that holidays will be handled after the next business day. Click here for frequently asked questions Send Thank you for sending

  • Sake making | Taketsuru Shuzou Co.,Ltd. | Junmai Sake | JAPAN

    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. 扁平精米により雑味を減らせても、うま味という「日本酒らしさ」が損なわれるという問題が新たに発生するのです。これでは一長一短です。従来の球形精米でも竹鶴酒造が極端に精米しないのも同じ理由によります。 20種類のアミノ酸のうち、日本酒の味覚に影響する代表的な4種類とその特徴は次の表の通りです。 日本酒中の代表的なアミノ酸の特徴 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. Aging 「胚芽を残した扁平精米」の長所・短所 比較するため、従来の球形精米のものも同時に造る事にしました。 尚、扁平精米に似た方法で『原形精米』というものもあります。球形精米より効率的にタンパク質を少なくできる点は同じですが、扁平精米に比べ胚芽の残る割合が少ないという特徴があります。雑味や劣化臭低減の効果も低くなると判断し、この度は採用しませんでした。 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. 原形精米 (出典 株式会社サタケ) 次頁:原料米の選定 → 1 2 3 →

  • Sake making | Taketsuru Shuzou Co.,Ltd. | Junmai Sake | JAPAN

    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. 酒造用米にある心白(濁った部分) また酒造用米も食用米同様、使用前に水に浸しますが日本酒の場合その加減が厳密で、加えて扁平精米の場合はそれが見た目から判断しにくい傾向があります。そこで従来の球形精米での経験を活用します。 竹鶴酒造で使用している原料米の品種は八反35号・八反錦1号・改良雄町・中生新千本の4種で、心白の形状から扁平精米に適しているのは八反35号と中生新千本です。 八反35号は熟成して味わいに深みが増す特徴があり、竹鶴酒造の「食をおいしくする」主題に向いた品種です。そのため熟成による劣化臭の変化を見るのにも適しています。よって使用する原料米は八反35号にしました。 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. 八反35号の扁平精米 八反35号の球形精米 9.酵母の選定 ~「急激に進む発酵」への対応~ 前頁の6で挙げたように『胚芽を残した扁平精米』では、 Ⅱ.初期に発酵が急激に進んで品質に影響する という問題が発生します。日本酒造りにおいて酵母にはある種の寿命があり、初期の発酵が活発過ぎると後期に早く死んでしまい発酵が不十分になるのはもちろん、雑味の発生原因となります。これは冷却機で強制的に冷やし酵母の活動を抑えれば解決する事ではあるのですが、風土に根差した酒造りを主題とし、環境負荷低減を考える竹鶴酒造では採用し難い方法です。 竹鶴酒造には公益財団法人日本醸造協会から販売されている「きょうかい6号」という日本酒用酵母が突然変異した『竹鶴6号』という酵母があります。「きょうかい酵母」は1号から順にいくつかありますが6号以降は縁戚関係にあり(8号は除く)、11号以外は自らが作るアルコールに弱いという酒造用酵母にしては奇妙な性質があります。竹鶴酒造は2000年にきょうかい6号が突然変異しアルコールへの耐性を身に着けた酵母を得、これを『竹鶴6号』として使用しています。アルコールへの耐性を持つ酵母は発酵初期の活動が緩慢になる事が多く、この酵母も同様です。 そこで『胚芽を残した扁平精米』で発生する初期の急激な発酵という問題には、『竹鶴6号』の使用で対処する事にしました。 竹鶴6号 酒母とは日本酒の発酵に必要な酵母を培養したもので、いくつか方法があります。竹鶴酒造では江戸期に確立された「生酛(きもと)造り」と現代主流の「速醸(そくじょう)造り」の2方法を取る事ができます。 生酛造りには多くの成分が含まれ日本酒の味わいに深みをもたらす一方、それらが干渉し味を分かりにくくします。この度の扁平精米と球形精米の味わいを比較する目的には不向きと考え、酒母は速醸造りによる事にしました。 10.酒母(酛)の種類 11.仕込み時期 初期の急激な発酵には『竹鶴6号』で対処することにしましたが、万全を期し1年で最も寒さが厳しくなる大寒の頃に仕込むことにしました。 その他の工程は竹鶴酒造でのいつもの方法と同様にして造りに臨み、事前の調査を慎重に重ねた成果か初期の急激な発酵が起きる事もなく順調に進みました。 扁平精米の発酵経過 球形精米の発酵経過 次頁:分析ときき酒 Coming soon → 1 2 3 →

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