Takacho Junmai Ginjo Sake 720ml,Japan Takacho Sake price supplier

Japanese Premium Sake 

Takacho Junmai Ginjo Sake 720ml

well structured sake with fresh nose of pineapple and raspberry followed creamy flavours lemon meringue.

In making “ Takacho ” our aim is to, above all else, preserve the essential flavour and character of Japanese sake. Takacho is gently extracted from a fermenting mash which is produced at low temperatures and has undergone only the bare minimum of filtration.After this, the sake is bottled as it is, and is pasteurised in the bottle so as to preserve its aromas.Thanks to the minimal filtration and pasteurisation in the bottle you can enjoy the exquisite balance of flavours, umami, and acidity from the rice and kome-koji .

The World of Takacho Sake Brewing

Water, Rice, and Techniques of the Highest Quality

<Water>

A large amount of water is used in the process of brewing sake, from washing the rice to washing the bottles, as well as constituting the basic ingredient of sake.

The water used at each stage of the process is pivotal in determining the final quality of the sake.

It is said that “water is soul of sake”

The water we use at our brewery is the cool and clear groundwater borne of the Kongo–Katsuragi mountain range and drawn from wells reaching over 100 meters in depth.

Over many years, snow and rainfall at the base of Mt. Katsuragi, percolate through the Earth's strata, and almost as if it were a natural filter, this purifies the water of iron, manganese, and other organic matter: the archenemies of sake.

<Rice>

The main ingredients of sake are rice and malt-rice (kome koji ). As with rice eaten at home, the rice used at our brewery differ in terms of quality, composition, water absorbency, digestibility, et cetera. These characteristics determine the final quality of the sake.

While we use the locally-grown rice varieties of Akitsuho and Kinuhikari, we have also added select varieties of Yamadanishiki and Omachi to our lineup – two grains known to be ideal for sake production.We would like to make sake from rice grown by people we know, rice which embodies their feelings and a drink which can be enjoyed by the locals.

Beautiful paddy fields near our Kura (brewery)

Polished rice for High quality sake

  <Technique>

Sake brewing employs an advanced technique called “multiple parallel fermentation”: a technique cultivated by our ancestors and which is unprecedented in the world.

The complexity of the process demands our rigorous attention if we are to achieve even close to the quality desired by the brewery. To this day, this technique continues to develop through trial and error.

Tanks for fermentation