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Taketsuru Shuzou Co., Ltd. A sake maker that has been making sake in Takehara, Hiroshima since 1733. We make pure rice sake with umami and savory taste with the motto "Sake making that makes cooking delicious". 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

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