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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

LeftFlat ​ / Right spherical ​ 1800ml 4,180 yen (tax included) 720ml 1,980 yen (tax included) 12. Sake Tasting The finished sake is then tasted at room temperature. Since there are many similarities between the two sakes, apart from the rice polishing method, we will only highlight the differences. [Flat-polished rice with germ left intact] Refreshing, clean and light taste. Strong sourness. [Spherical polished rice] A heavy, bulging texture. Well balanced taste. The clean, light taste of flat-polished rice is thought to be due to the reduction of impurities. On the other hand, the acidity has become stronger. Does the rice polishing method affect the amount of acid produced by yeast? Let's look at the data of sake analyzed immediately after pressing. *Sake Meter: Indicates the specific gravity of the sake. The higher the value, the lighter the sake, and the lower the value, the heavier the sake. *Acidity and Amino Acid Level: The higher the value, the more of each component there is. The difference in acidity is within the margin of error and does not appear to be related to the rice polishing method. This data does not explain the reason for the strong acidity. There are some differences in sake meter readings, but this indicates the specific gravity of the sake, so it is thought to have little relationship to the acidity. Another surprising result was that the amino acid content, which is considered to cause unpleasant flavors, was within the margin of error. However, the amino acid content only indicates the tendency of the total amount of amino acids contained in alcohol, and does not represent anything specific. As mentioned in 5 and 6 on page 2, changes in the amount of each amino acid affect the taste of alcohol. There seems to be something here. So we decided to take a closer look at the amounts of each of the 20 types of amino acids. The high acidity of both sakes (usually around 2.5 at Taketsuru Sake Brewery) is due to the fact that Taketsuru No. 6 has acquired a tolerance to alcohol, leading to the production of large amounts of succinic acid and malic acid as by-products. The flat, spherical shape and refreshing taste are likely due in part to malic acid. 13. Amino acid content: "Umami effect" The results are as follows. In addition to the four major amino acids listed in 5 on page 2, basic and umami components are also listed. Amino acid composition details (Analysis: Hiroshima Prefectural Technology Research Institute Food Industry Technology Center) As previously reported, the reduction rate of arginine was large, and it was suggested that the clean, light taste felt when tasting the flat-polished rice was largely due to the reduction in arginine, an impurity component. Reductions in glutamic acid and aspartic acid are also thought to be contributing factors. It was surprising that the reduction rate of amino acids in "flat-polished rice with germ retained" was only about 10% overall, but it was a valuable experience to see how this alone can have a major impact on the taste of the sake. But why does flat-polished rice have a stronger sour taste? As mentioned in 10 on page 3, umami has the effect of interfering with other tastes. For example, the bitterness of bitter melon is softened by umami. With flat-polished rice, the umami components have been reduced, so perhaps the sour taste stands out. It could also be that with spherical-polished rice, the refreshing taste of malic acid is softened by umami. Also, when asked whether there was a noticeable off-flavor with spherical-polished rice, the taste was not so strong. This is also thought to be due to the off-flavors being softened by umami. As a result of trying sake made with flat-polished rice in order to reduce impurities, I came to realize the power of umami. Flat polished rice with minimal unpleasant flavors Richly flavored spherical rice It can be said that. The DMTS-pp at the bottom of the table indicates the potential for odor from deterioration. This was reduced by 25%, which was as expected. 14.Productization After pressing, the sake is pasteurized and stored in tanks, where it is aged for a year and a half to bring out the rich flavor that makes it "delicious to eat" and to see the difference in the smell of deterioration. It is finally ready to be shipped. Most sake is diluted before shipping to balance it. After tasting the sake, we decided to commercialize it at an alcohol content of 16.2%, which provided the best balance of flavor. 15. Drinking temperature and malic acid: "Differences in taste depending on temperature" of malic acid One of the characteristics of sake is that it can be enjoyed at a wide range of temperatures, from cold to warm, even if the ingredients are the same. The 12 tastings were at room temperature, but we tried it at a variety of temperatures. Spherical polished rice seems to be best balanced when served hot, and goes well with food. The umami flavor is more pronounced when the sake is warm, so this characteristic was apparent. On the other hand, flat-polished rice has less umami, so it seems that the balance when warmed and its compatibility with food are not as good as those of spherical-polished rice. In fact, it feels a little heavy after drinking. This heavy taste is thought to be due to malic acid. Malic acid is perceived differently depending on the temperature, and while it has a refreshing feeling when cold, it has the property of becoming bitter and astringent when heated, resulting in a heavy taste. This heavy taste should also be found in spherical-polished rice, but as mentioned in 13, it is thought to be softened by the abundant umami. Rather, flat-polished rice is best served chilled to cold (in Japanese sake, "cold" refers to room temperature), taking advantage of the clean taste due to the lack of impurities and the refreshing feeling of malic acid. Even if it is heated, it should only be lukewarm. The results showed that the difference in the amount of umami due to the rice-polishing method and the difference in taste due to temperature of the malic acid produced by the Taketsuru No. 6 yeast affect the drinking temperature. Flat polished rice: Cold sake to lukewarm sake Spherical polished rice: Warm sake to extremely warm sake It can be said that "Flat-polished rice with germ left in" has less umami components, but this is in comparison to other products from Taketsuru Sake Brewery, and is far richer than regular sake (amino acid content of about 1.3). We also introduce the comments of Yamamasu Sake Shop in Tottori Prefecture, which is well-known for its sake tasting. [Flat-polished rice with germ left intact] Golden yellow. Complex yet transparent aroma of brown sugar, orange, kumquat, kelp tsukudani, soy sauce lees, etc. The mature flavor, which is intertwined with the sourness of kumquat and orange, is smooth and transparent. When air is added, the sweetness of the matured sake and the sourness of the citrus fruits bring out the sweetness of the matured sake, and the astringency supports them, making a strong impression. (Warm) 40%: The strong, mature flavor is well-balanced with the citrus acidity and astringency, and the acidity then cuts off cleanly. Refreshing. 50%: The mature flavor is a fusion of citrus acidity, and the very sharp acidity makes it easy to cut. The astringency tightens the sweetness. At 60 degrees, the acidity becomes rounded and the citrus acidity blends together to create a mellow, mature flavor. The bitterness gives it an edge in the latter stages. You can enjoy the mature taste with a touch of acidity at any temperature. [Spherical polished rice] Golden yellow. Mature aroma of brown sugar, red miso, kelp stock and subtle citrus aroma. The mature flavor is mixed with the smooth umami of rice koji, but when air is absorbed, the citrus acidity begins to intertwine all at once, supporting the sweetness of the matured flavor. The spiciness and astringency of the sour tail also spread. It has a more solid and soft feel than the flat sake. (Warm) 40 degrees, the soft aged flavor of the rice koji is tightened by the acidity and astringency, and the acidity leads to a dry taste. Astringency in the aftertaste. 50 degrees, the acidity that is intertwined with the slightly stronger aged flavor becomes noticeable. When air is added, the astringency and slight bitterness give it body. At 60 degrees, the umami of kelp stock and rice malt can be felt in the mature flavor that blends with the acidity. The acidity and astringency add a rich spiciness. I like it warmed to 60 degrees. Although everyone has their own preferences, we encourage you to try them all and compare them for yourself. Next page: Label design Coming soon → 1 2 3 4 →

LeftFlat ​ / Right spherical ​ 1800ml 4,180 yen (tax included) 720ml 1,980 yen (tax included) 7. Selection of raw rice Some sake brewing rice has a fragile part in the center called shinpaku, which is not found in rice for eating. If the rice is polished down to this shinpaku, it will break and cannot be used for sake brewing. The size and shape of the shinpaku varies depending on the rice variety, and flat polished rice is characterized by the fact that it is polished from the depth, so it is not suitable for varieties with a large shinpaku. The cloudy part of sake brewing rice In addition, like table rice, sake rice is soaked in water before use, but the amount of soaking is strict when it comes to sake, and when it comes to flat-polished rice, it tends to be difficult to judge the soaking amount just by appearance. Therefore, we will utilize our experience with conventional spherical polished rice. The four varieties of rice used at Taketsuru Sake Brewery are Hattan 35, Hattan Nishiki No. 1, Kairyo Omachi, and Nakasei Shinsenbon. Due to the shape of the core, Hattan 35 and Nakasei Shinsenbon are most suitable for flat polishing. Hattan 35 is characterized by its ability to develop a deeper flavor as it ages, making it a variety well suited to Taketsuru Sake Brewery's theme of "making food delicious." As a result, it is also well suited to observing the change in the deterioration odor caused by aging. For this reason, we chose Hattan 35 as the raw rice. 8. Rice polishing ratio As for the extent to which the rice should be polished (called the polishing ratio), we decided to remove 35% of the surface rice (65% in terms of the polishing ratio), based on the condition that the germ remains and that Taketsuru Sake Brewery has a proven track record of doing so. Hattan 35 size flat polished rice Spherical polished rice of 8tan 35 size 9. Selection of yeast ~How to deal with "rapid fermentation"~ As mentioned in 6 on the previous page, in "flat-polished rice with germ left in," II. Fermentation progresses rapidly in the early stages, affecting quality This problem occurs. In sake brewing, yeast has a certain life span, and if the early fermentation is too active, it will die early in the later stages, leading to insufficient fermentation and the development of unpleasant flavors. This can be solved by forcibly cooling the sake with a cooling machine to suppress the activity of the yeast, but this is a method that is difficult to adopt at Taketsuru Brewery, which is committed to brewing sake rooted in the local climate and reducing the environmental impact. Taketsuru Sake Brewery has a yeast called "Taketsuru No. 6", which is a mutation of the sake yeast "Kyokai No. 6" sold by the Brewing Society of Japan. There are several "Kyokai yeasts" in order from No. 1, but No. 6 and onwards are related (excluding No. 8), and all except No. 11 have a strange property for sake yeast, being weak against the alcohol they produce. In 2000, Taketsuru Sake Brewery obtained a yeast that had acquired resistance to alcohol through a mutation of Kyokai No. 6, and uses this yeast as "Taketsuru No. 6". Yeasts that are resistant to alcohol often become sluggish in the early stages of fermentation, and this yeast is no different. Therefore, we decided to address the issue of the initial rapid fermentation that occurs with "flat-polished rice that retains the germ" by using "Taketsuru No. 6". Taketsuru No. 6 The yeast starter is a culture of yeast necessary for the fermentation of sake, and there are several methods for this. Taketsuru Sake Brewery uses two methods: the "kimoto" method established in the Edo period and the modern-day "sokujo" method. Kimoto brewing contains many ingredients that bring depth to the flavor of sake, but they also interfere with each other and make the flavor difficult to understand. We felt that this was not suitable for the purpose of comparing the flavors of flat and spherical polished rice, so we decided to use a quick brewing method for the yeast starter. 10. Types of yeast starter (moto) 11. Preparation period We decided to use Taketsuru No. 6 to deal with the rapid initial fermentation, and to be on the safe side, we decided to brew it around Daikan, the coldest time of the year. The rest of the process was carried out in the usual manner at Taketsuru Sake Brewery, and perhaps as a result of careful prior research, there was no rapid initial fermentation and everything went smoothly. Fermentation process of flat polished rice Fermentation process of spherical polished rice Next page: Analysis and tasting → 1 2 3 4 →

LeftFlat ​ / Right spherical ​ 1800ml 4,180 yen (tax included) 720ml 1,980 yen (tax included) 5. Problems with flat-polished rice: "Reduction in umami flavor" Even if flat polishing rice was not practical, there is another reason why Taketsuru Sake Brewery did not adopt it. That is, "reduction of umami flavor." Among the 20 types of amino acids that are produced when rice protein is broken down during the fermentation process, some are certainly substances that cause unpleasant flavors, but on the other hand, they also contain umami components such as glutamic acid. To achieve Taketsuru Sake Brewery's theme of "making food delicious," umami flavor, which has the effect of enhancing flavor, is essential. Also, the amount of umami flavor contained in sake is overwhelmingly greater than that of other types of alcohol, and umami flavor can be said to be the characteristic and advantage of sake. Even if flat polishing reduces the unpleasant taste, it creates a new problem of losing the "sake-like" flavor of umami. This has its pros and cons. The reason why Taketsuru Sake Brewery does not polish rice excessively even with the conventional spherical polishing is the same. Of the 20 types of amino acids, the four most common types that affect the taste of sake and their characteristics are shown in the following table. Characteristics of the major amino acids found in sake Other than alanine, undesirable tastes such as sourness, astringency, and bitterness stand out. While flat polishing rice to reduce the protein in the rice is expected to reduce these unpleasant flavors, it also reduces the umami flavor. Furthermore, it is said that basic (alkaline) substances in the last column of the table, "acidic/basic," are more likely to lead to unpleasant flavors. 6. "Flat-polished rice with germ left intact" Advantages and disadvantages of "flat-polished rice with germ retained" For comparison, we also decided to produce traditional spherical polished rice at the same time. There is also a method similar to flat rice polishing called "original rice polishing". It is similar in that it can reduce protein more efficiently than spherical rice polishing, but it has the characteristic that less germ remains compared to flat rice polishing. We decided that it would be less effective in reducing unpleasant flavors and deterioration odors, so we did not adopt it this time. Rice is a seed, and has a part called the germ that will eventually sprout. This germ part is usually removed when polishing rice into round rice, but when sake is made by deliberately adding it, the following is known about it. I. The fat and protein in the germ increase the unpleasant taste. II. Fermentation progresses too quickly, affecting quality III. The yeast's ability to absorb amino acids increases, reducing both umami and unpleasant flavors. IV. Basic amino acids are especially absorbed, reducing unpleasant flavors. V. As a result of the increased absorption of amino acids, the amount of isoamyl acetate produced by yeast increases, improving the aroma. Levels III to V do have some merit in improving the quality of the sake, but to achieve these effects, the germ of the rice used alone is not enough; in fact five times as much is needed, which is not only unrealistic, but also results in the off-flavors of level I being correspondingly worse. With flat polishing, the rice is polished from the depth rather than the length, so depending on the degree of polishing, it is possible to retain the germ. Recently, research by the Hiroshima Prefectural Food Industry Technology Center has revealed that sake made using this "flat polished rice with the germ retained" can achieve the results from II to V above without adding any additional germ. Depending on how it is done, this could be a groundbreaking discovery. Since the germ is not added, there seems to be less of a concern about I. In addition, VI. The germ component reduces the rate at which yeast die, resulting in a reduction in the smell of stale food. We also found that the stale smell is produced by aging, and unlike the aged aroma, it literally deteriorates the quality. In order to achieve Taketsuru Sake Brewery's theme of "making food delicious," it is preferable to have sake with the deep flavor that comes from aging, but the stale smell is a drawback. Reducing this can also be considered an advantage. Also, a lower yeast death rate leads to a reduction in unpleasant flavors. Although there is still a drawback in that the umami flavor is reduced, there are two advantages in that the unpleasant taste and maltiness odor are reduced. Moreover, there are four reasons why the unpleasant taste is reduced. Now there are all the reasons to make it. Original polished rice (Source: Satake Corporation) Next page: Selection of raw rice → 1 2 3 4 →

LeftFlat ​ / Right spherical ​ 1800ml 4,180 yen (tax included) 720ml 1,980 yen (tax included) 1. On the release of "Taketsuru Sakémakers" Sake is made through many processes, and there are many options at each stage: the type of rice used, the type of yeast used, whether to use the kimoto method or the fast brewing method, whether to use pure rice or add alcohol, etc. Sake brewers make their choices based on the type of sake they want to make. This time, a new option called "flat rice polishing" has been added to the previously only one rice polishing method. On this page, we will introduce the background of Taketsuru Sake Brewery's adoption of this new rice polishing method. We hope that you will feel closer to how we plan our sake brewing. 2.What is the purpose of polishing rice? Whether it's rice for eating or sake, it is polished to remove the bran so that it is easier to digest and ferment. In the case of sake, the rice is polished even after the bran is removed. Even though the bran has been removed, rice has the characteristic that the closer to the surface it is, the more protein there is, and this protein causes an unpleasant taste when the sake is made. For eating, about 10% of the rice is removed, which corresponds to the bran, while sake usually has more than 20%, and some daiginjo sakes, which aim for a clean taste, have more than 90% removed. [Schematic diagram of rice protein distribution] It gets smaller towards the center 3. What is “flat rice polishing”? Rice has a long, elongated shape. Conventional rice polishing methods mainly polish the long vertical direction, and do not polish the short horizontal or depth directions very well. Since rice protein is distributed evenly from the surface regardless of the length and width, it cannot be said to be efficient if the width and depth cannot be polished . brown rice Conventional rice polishing (spherical rice polishing) (Source: Satake Corporation) So we came up with the idea of changing the way the rice polishing machine is controlled to polish the rice in the depth direction. If we could polish the rice in the depth direction, we could remove the protein efficiently without polishing the rice vertically too much. This method of polishing rice is called "flat polishing" because the shape of the polished rice is flat. In contrast, the traditional method is called "spherical polishing" because of its appearance. Flat polished rice (Source: Satake Corporation) 4. Satake's new rice milling machine In fact, flat rice polishing itself is not a new method, and was proposed by Tomio Saito, a technical officer at the National Tax Agency, in the 1990s. However, ・High level of technology is required to control the rice milling machine ・The time required for polishing rice is too long Due to these and other issues, only a small number of sake breweries have adopted the system. In 2018, a new rice polishing machine developed by Satake Corporation, based in Higashihiroshima, Hiroshima Prefecture, overcame these challenges in one fell swoop. Flat rice polishing has finally become a reality, and Taketsuru Sake Brewery has begun considering adopting this new technology. Problems with flat-polished rice → 1 2 3 4 →

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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 Farble 1-2F, 1-11, 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 1F, 7-9-15 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 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 1F, 3-48-5 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 Sensuikan Pukupuku 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 Shutei Hokura 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 Hoteru 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 Nataneiro Central Bldg A, 3-13-15 Chuo, Chuo-ku, Chiba-shi, Chiba 043-223-6230 Wabo Nirin 2-18-4-1F Fujimi, Chuo-ku, Chiba-shi, Chiba 043-224-1937 Hanamigawa Otomi 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 Pure House Higashisugano 1-B, 1-6-3 Higashisugano, Ichikawa-shi, Chiba 080-5737-0719 Hechimon 6-5-1 Tsudanuma, Narashino-shi, Chiba 047-454-7334 Nirin 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 Soba Shiosai 877-1-102 Tanazawa, Aikawama-chi, Aiko-gun, Kanagawa 0462-07-4025 KOHARU 1-2-1F Saiwaicho, Atsugi-shi, Kanagawa 046-229-0200 Sumiyaki Toriyoshi 1-19-1-201 Kamiookanishi, Konan-ku, Yokohama-shi, Kanagawa 045-842-5391 Tarafukuchan JOY Bldg 1F, 1-18-3 Otamachi, Naka-ku, Yokohama-shi, Kanagawa 045-663-8210 Imahan Yokohama Takashimaya Yokohama Takashimaya 8F Rose Dining, 1-6-31 Minamisaiwai, Nishi-ku, Yokohama-shi, Kanagawa 045-317-4340 Tetsunoya 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 12-11 Asahimachi, Fujisawa-shi, Kanagawa 0466-50-5093 Nonbeya Garu 3-5 Wakamatsucho, Yokosuka-shi, Kanagawa 046-826-3616 中部 CHUBU Hanaoto 4-12 Umeyacho, Aoi-ku, Shizuoka-shi, Shizuoka 054-273-8591 Tenmansakaba Hisaemon 2-85-13 Tenman-cho, Takayama-shi, Gifu 080-8122-5825 Soba Wasabi 1-29-8 Sakae, Naka-ku, Nagoya-shi, Aichi 052-221-9966 Tachiaoi Benkichi Bldg 2F South, 2-7-5 Sakae, Naka-ku, Nagoya-shi, Aichi 052-222-3366 Michifuji Miyaji Heights Building 1F, 3-8-18 Marunouchi, Naka-ku, Nagoya-shi, Aichi 052-973-0039 Imahan Nagoya Midland Square Midland Square 41F, 4-7-1 Meieki, Nakamura-ku, Nagoya-shi, Aichi 052-527-8887 Kinsaiya 3-12-15 Oe, Ichinomiya-shi, Aichi 070-4132-9756 Nihonshu Bar Gensenkan 4-7-14 Sakae, Ichinomiya-shi, Aichi ​--- 近畿 KINKI Nishino 36-16 Saiinkitayakake-cho, Ukyo-ku, Kyoto-shi, Kyoto 075-322-3184 Enen 2-1-1F, Oharaguchi-cho, Kamigyo-ku, Kyoto-shi, Kyoto 075-222-1489 Soba Nicola 69-3 Itsutsuji-cho, Kamigyo-ku, Kyoto-shi, Kyoto 075-431-7567 Yanaginobanba Uroko 141 TS Building 1F, Ainocho, Shimogyo-ku, Kyoto-shi, Kyoto 075-286-3144 Ren 8-12-2F, Tanaka Shimoyanagi-cho, Sakyo-ku, Kyoto-shi, Kyoto 075-752-6251 Takahashi Keihan Bldg 2F, 228 Takazaimokucho, Shimogyo-ku, Kyoto-shi, Kyoto 090-3825-1654 Honmamon Minimini Shijo Karasuma 2F, 30 Katsukyoyama-cho, Shimogyo-ku, Kyoto-shi, Kyoto 075-254-8072 Gotoshi 543-1 Kawaracho, Nakagyo-ku, Kyoto-shi, Kyoto 075-255-4541 Nihonshu Bar Asakura Oku Bldg 2F, Hitosujime Higashiiru, Oike-dori, Kiyamachi-dori, Kyoto-shi, Kyoto 075-212-4417 Asakinu Daido Oike Bldg 1F, 424-1 Tatsuike-cho, Nakagyo-ku, Kyoto-shi, Kyoto 075-231-4222 Yakitori Okoshi 577-12 Nakano-cho, Nakagyo-ku, Kyoto-shi, Kyoto 075-275-1317 Taiho 149 Nishinokyo Hoshigaikecho, Nakagyo-ku, Kyoto-shi, Kyoto 075-822-5598 Nihonshu Kanki Osaka Station 3 Bldg B1-54, 1-1-3 Umeda, Kita-ku, Osaka-shi, Osaka 06-4798-7225 Yakitori Taimatsu Espace Kitashinchi 8, 1-7-21 Sonezakishinchi, Kita-ku, Osaka 06-6348-1388 sousai quu Vega Ark Bldg 1F, 1-2-23 Dojima, Kita-ku, Osaka-shi, Osaka 06-6348-9700 Yakitori Ichimatsu Espace Kitashinchi 23 1F, 1-5-1 Dojima, Kita-ku, Osaka-shi, Osaka 06-6346-0112 Yakitori Enya Nakatsu Eight Bldg 1F, 3-6-11 Toyosaki, Kita-ku, Osaka-shi, Osaka 06-6476-8443 KATURA Asahi Plaza Umeda Toji 1F, 3-2-17 Nakazakinishi, Kita-ku, Osaka-shi, Osaka 06-6377-0024 Amenimomakezu Oimatsu-dori Alley entrance, 4-10-17 Nishitenma, Kita-ku, Osaka-shi, Osaka 06-6809-7180 Kan-no-miho 2-2-14 Andojimachi, Chuo-ku, Osaka-shi, Osaka 06-7222-2510 Nihonryori Hanaki 3-1-20 Koraibashi, Chuo-ku, Osaka-shi, Osaka 06-6203-1277 Shunzentamuzake Soan Mitsutera Sunpearl 30 2F, 5-31 Souemon-cho, Chuo-ku, Osaka-shi, Osaka 06-6213-1541 Makisho 7-1-24 Tanimachi, Chuo-ku, Osaka-shi, Osaka 06-7410-2770 Nihonshuzammai Utsutsuyo 3-2-1-2F Honmachi, Chuo-ku, Osaka-shi, Osaka 06-6281-8322 Benikurage 5-4 Honmachibashi, Chuo-ku, Osaka-shi, Osaka 06-7710-2698 Yakitori Enya Nanba Nakamura Bldg, 4-6-4 Namba, Chuo-ku, Osaka-shi, Osaka 06-6647-6558 Momo Pearl Style Fukushima 1F, 1-6-10 Fukushima, Fukushima-ku, Osaka-shi, Osaka 06-6454-3339 Nihonshu Hiroshidai 4-4-39 Fukushima, Fukushima-ku, Osaka-shi, Osaka 06-6448-1155 Hachidori 1-20-2 Miyakojimakitadori, Miyakojima-ku, Osaka 06-6929-8107 Toriya En 1-3-12 Higashimikuni, Yodogawa-ku, Osaka 06-6391-2222 Yakitori Ittetsu 1-7 Kikusuicho, Kawachinagano-shi, Osaka 0721-55-1161 Shokutei Hirahira 6-3-3 Koryo Nakamachi, Sakai-ku, Sakai-shi, Osaka 072-257-7999 炭焼尚店 1-3-2 Kitahonmachi, Yao-shi, Osaka 072-998-5080 中国 CHUGOKU Rengatei 352 Suehiro Onsencho, Tottori-shi, Tottori 0857-32-8683 Nagomidokoro Yashima 316 Yayoicho, Tottori-shi, Tottori 0857-77-3815 Ajidokoro SHIN 2-7-1 Ageicho, Kurayoshi-shi, Tottori 0858-26-9366 Kikyoya 2-63-2 Kakubancho, Yonago-shi, Tottori 0859-37-2366 Karen 65-3 Hasuike-cho, Sakaiminato-shi, Tottori 0859-44-6770 Sutamina Kushiyaki Uchida Real Estate Maruju 1F1,487-19 Asahimachi, Matsue-shi, Shimane 0852-24-5592 Izakaya Sakaya Karakoro Hiroba 110 Suetsuguhonmachi, Matsue-shi, Shimane 0852-23-1887 Sakuya 186 Teramachi, Matsue-shi, Shimane 0852-28-1440 Konaya Konkichido 120-2 Imaichicho, Izumo-shi, Shimane Prefecture 0853-30-1909 Nihonshu Ba Kaihoku Plandor Uchisange B-01, 1-3-3 Uchisange, Kita-ku, Okayama-shi, Okayama 086-227-0933 AsayaYuuna 2-12-2 Yasuhigashi, Asaminami Ward, Hiroshima-shi, Hiroshima 082-878-4848 Danjiri Kono Bldg 2F, 4-7 Ebisucho, Naka-ku, Hiroshima-shi, Hiroshima 082-249-6880 Aisanchi Crescent Komachi 1F, 5-18 Komachi, Naka-ku, Hiroshima-shi, Hiroshima 082-258-1123 Mushiyashinai Yoshioka Bldg 3F, 2-8 Shintenchi, Naka-ku, Hiroshima-shi, Hiroshima 082-236-7064 Zenkichi Tatemachi G House 1F-A, 5-7 Tatemachi, Naka-ku, Hiroshima-shi, Hiroshima 082-545-6239 Banya Shippoumaru Hacchobori CD Bldg 2F, 7-13 Teppocho, Naka-ku, Hiroshima-shi, Hiroshima 082-225-7676 Denshin 1-17 Nakamachi, Naka-ku, Hiroshima-shi, Hiroshima 082-236-7117 Koryori Hasebe Fukuda Bldg 2F, 5-4 Nakamachi, Naka-ku, Hiroshima-shi, Hiroshima 082-246-8602 Aburiya Hachisuke Takada Bldg 2F, 5-15 Nakamachi, Naka-ku, Hiroshima-shi, Hiroshima 082-246-2584 Kurumi 2-16-1F Nagarekawa-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-247-3412 Tokijiki Ichigu Chitose Bldg 1F, 6-14 Nagarekawa-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-247-0150 Tachinomi Soraya Nitto Bldg 1F, 4-7 Hatchobori, Naka-ku, Hiroshima-shi, Hiroshima 082-224-6235 Sakaba Kamicho Cheris Hatchobori 1F, 6-7 Hatchobori, Naka-ku, Hiroshima-shi, Hiroshima --- Yakisoba Kiichi Imamoto Bldg 1F, 8-12 Hatchobori, Naka-ku, Hiroshima-shi, Hiroshima 082-221-0975 Santo Sanpia Renaissance 1F, 4-28 Fujimi-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-249-0366 Maguroya Miyoshi Rex Main Bldg 1F, 1-14 Horikawa-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-240-0055 Taishu Kurasakaba Arashi 2-3 Horikawa-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-243-3350 Nikomiya Miyoshi 2-5-1F, Horikawa-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-543-2000 Jizainasakedokoro Kei Ukon Bldg 2F, 4-4 Horikawa-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-249-0285 Aduma 2-5-19 Honkawa-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-231-3504 Gyoza Hozuki Namiki Renaissance 2F, 3-4 Mikawa-cho, Naka-ku, Hiroshima-shi, Hiroshima 082-247-8858 Jimi Ippo Motomachi Shopping Center No. 429, 19-2 Motomachi, Naka-ku, Hiroshima-shi, Hiroshima 082-836-4670 Kishimoto Shokudo 11-10 Osuga-cho, Minami-ku, Hiroshima-shi, Hiroshima 082-569-4733 Sobakiri Gin 1-7-18 Danbara, Minami-ku, Hiroshima-shi, Hiroshima 082-236-3269 Sanuki Udon Habaya 6-1-9 Minamimachi, Minami-ku, Hiroshima-shi, Hiroshima 082-256-3139 Yakitori Tontori Kurikawa Bldg 1F, 2-10-4 Yokogawa-cho, Nishi-ku, Hiroshima-shi, Hiroshima 082-296-1188 Matsukaze 502-3 Shitami, Saijo-cho, Higashi-Hiroshima-shi, Hiroshima 082-424-2228 Annon 1-9-2 Kubo, Onomichi-shi, Hiroshima 0848-37-7667 bingosaryo 2-20-2 Kubo, Onomichi-shi, Hiroshima 0120-966-324 Maipenrai 2-9-19 Tsuchido, Onomichi-shi, Hiroshima 0848-24-2611 Rocket Paku Bldg 1F, 3-2-17 Shiromachi, Mihara-shi, Hiroshima 0848-36-5328 Taiwan Dining cafe Gyoten 2-1-26 Chuo, Takehara-shi, Hiroshima 0846-24-6930 Climat Sanai Bldg 1F, 2-2-3 Chuo, Takehara-shi, Hiroshima 0846-27-8058 Michikusa 2-9-3 Chuo, Takehara-shi, Hiroshima 0846-22-6601 Chouji 2-12-3 Chuo, Takehara-shi, Hiroshima 0846-22-2244 Kushiage Kushinoya 2-13-5 Chuo, Takehara-shi, Hiroshima 0846-22-5483 Ganko Zushi 3-12-5 Chuo, Takehara-shi, Hiroshima 0846-22-1236 Ajiiroiro Masuya 4-1-22 Chuo, Takehara-shi, Hiroshima 0846-22-8623 Makotoya 4-1-23 Chuo, Takehara-shi, Hiroshima --- Green Sky Hotel Takehara 4-2-18 Chuo, Takehara-shi, Hiroshima 0846-22-1355 NIPPONIA HOTEL Takehara Seiencho 1-4-16 Honmachi, Takehara-shi, Hiroshima 0120-210-289 Sumicco 1-10-19 Honmachi, Takehara-shi, Hiroshima 090-2015-3339 Edosoba Yusa 3-9-1 Honmachi, Takehara-shi, Hiroshima 0846-22-2996 四国 SHIKOKU Sakabote Fukusaki Bldg 1F, 6-4 Kajiyamachi, Takamatsu-shi, Kagawa 087-851-1511 Wa DINING Sanukitei 1589-3 Kamitakase, Takase-cho, Mitoyo-shi, Kagawa 0875-82-9009 九州 KYUSHU Sanuki Udon Chabugama 3-2 Ohori Park, Chuo-ku, Fukuoka-shi, Fukuoka 050-1008-4794 Yakiniku Sakaba Kansuke 3-31-3 Kiyokawa, Chuo-ku, Fukuoka-shi, Fukuoka --- Kaisha 1-5-2-2F Takasago, Chuo-ku, Fukuoka-shi, Fukuoka 092-526-2377 Kansuke Takasago Room Left, Takasago Ing Bldg 1F, 1-18-1 Takasago, Chuo-ku, Fukuoka-shi, Fukuoka 092-522-3710 Kushiage Tatsukawa 2nd Fujikura Bldg 2F, 2-14 Nishinakasu, Chuo-ku, Fukuoka-shi, Fukuoka 092-751-0610 nessundorma 2-26-201 Nishinakasu, Chuo-ku, Fukuoka-shi, Fukuoka 092-724-8704 Sakaba Otton 2-14-19 Hirao, Chuo-ku, Fukuoka-shi, Fukuoka 092-791-3423 Nihonshu Bar Kokokara Komuso B, 3-7-15 Yakuin, Chuo-ku, Fukuoka-shi, Fukuoka 092-600-0123 Hakata Kukiisu Sakaba Teru Triangular market, 2-3-1 Watanabedori, Chuo-ku, Fukuoka-shi, Fukuoka 090-3194-5981 Shushi Chirori Triangular market, 2-3-32 Watanabedori, Chuo-ku, Fukuoka-shi, Fukuoka 092-771-1339 Go Sign Shokudo 5-20-1, Sumiyoshi, Hakata-ku, Fukuoka-shi, Fukuoka 092-482-3456 Imahan JR Hakata City JR Hakata City 9F, 1-1 Hakata Station Central Street, Hakata-ku, Fukuoka-shi, Fukuoka 092-409-6600 Kenko Yakiniku Susumu 6-8-24 Wakahisa, Minami-ku, Fukuoka-shi, Fukuoka 092-542-0829 Nihonshudokoro Meguru Park Kogashira 1F, 2-13 Kogashiramachi, Kurume-shi, Fukuoka 0942-27-8338 Kurume Standard Grand Kurume Higashimachi 2F, 34-38 Higashimachi, Kurume-shi, Fukuoka 090-7673-4288 Fujio Rokubankan Bldg 4F, 6-1 Kajiyamachi, Nagasaki-shi, Nagasaki 095-825-3676 Kabuzen 15-15 Dozacho, Nagasaki-shi, Nagasaki 095-823-2228 Sobakiri Jyugo 2005-11 Joi, Usa-shi, Oita 0978-25-6713 Jitokko Sumibi Aburiya 13-27 Sendomachi, Saiki-shi, Oita 0972-22-1749 Yusuke 2-2-30 Nakanoshima, Saiki-shi, Oita 0972-23-3200 Shirokiji Aozora ichiba 2-7-7 Tachibanadorinishi, Miyazaki-shi, Miyazaki 0985-29-6676 Waki 1st Bldg 1F, 1-10 Chuodori, Miyazaki-shi, Miyazaki 0985-20-0213 Sakabakan Fukuhara Bldg 1F 1-23-2 Furushima, Naha-shi, Okinawa 098-882-1339

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 Yorkbenimaru Ikkimachi, 2-21-6 Fujiwara, 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 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 Komiya Shoten 512-3 Koyaba, Kawaguchi-shi, Saitama 048-266-9383 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 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 Avance Furue 5-1 Furueshinmachi, Nishi-ku, Hiroshima-shi, Hiroshima 082-271-2422 Liquor shop Ishikawa 3-2 Furue Nishi-machi, Nishi-ku, Hiroshima-shi, Hiroshima 082-271-5430 Liquors SAKE PLACE ekie Hiroshima 1-2 Matsubara-cho, Minami-ku, Hiroshima-shi, Hiroshima 082-567-4488 Avance ekie Hiroshima ekie2F, 1-2 Matsubara-cho, Minami-ku, Hiroshima-shi, Hiroshima 082-263-6010 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 Fukuko 4-11-44 Chuo, Takehara-shi, Hiroshima 0846-22-0456 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

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

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." Water 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. 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 .

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

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

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.