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TAKETSURU
1733
FAQ
About facilities
About Sake
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.
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