The spirit of sake brewing cultivated by the salt industry

The history of sake brewing in Takehara dates back to the early Edo period. Taketsuruya, the predecessor of Taketsuru Sake Brewery, began producing salt in Takehara around 1650. In 1733, it also entered the sake brewing industry.
After the Meiji Restoration, regulations on sake brewing were abolished and the sake brewing industry in Takehara flourished. In 1888, Takehara and neighboring Akitsu formed the first sake brewing association in Hiroshima Prefecture. Taketsuru Sake Brewery was a central player in the sake brewing industry.

Sake that brings out the flavor of the region

Takehara, which has the largest tidal range in the Seto Inland Sea and is characterized by its many islands, is blessed with seafood that is firm and has a deep flavor. To fully enjoy it, you need "umami." To maximize the deliciousness born from the local climate, Taketsuru Sake Brewery is committed to brewing sake that is rich in umami and makes food more delicious, rather than simply "not interfering with the food."

The water used in sake brewing springs from 126 meters underground inside the brewery. It contains a lot of minerals, including chloride ions, which give the sake its rich flavor. This is because the sea once rose before the sake brewery, and the groundwater originates from that seawater. This water, too, has been nurtured by the local climate, and is the source of the umami flavor.

A deep sake made using traditional methods

Taketsuru uses a variety of traditional methods to create sake that pairs well with food. They revive the traditional kimoto brewing method of Nada, Hyogo, without adding any yeast, and use advanced techniques and a great deal of effort to create a rich sake. They use koji lids to make koji, which require a lot of care and reloading. Furthermore, the Ozasaya Taketsuru series uses wooden barrels instead of tanks to create a rich, deep flavor. To avoid diluting the umami, all of their products are made with pure rice.

New creations to suit the times

Rather than resting on traditional methods, Taketsuru is constantly breathing new life into sake. By focusing on sourness, which is considered desirable in sake, and challenging the taboo of sourness with the release of Taketsuru Omachi Junmai, a sake that stimulates the appetite and has a refreshing, lingering finish and sharpness, Taketsuru is constantly exploring new possibilities for sake.