The advantage of the location that even Omi merchants fell in love with

The business of sake brewing, taking advantage of the location's advantages, dates back to 1753, when an Omi merchant from Shiga Prefecture put down roots in this area, which is sandwiched between the Kokai River and the Kinu River, tributaries of the Tone River, and is blessed with abundant water from the rich rice paddies, and this is where Takemura Sake Brewery began.
In addition to the main store in Ishige, Joso City, there were also branches in Mizukaido, Fujishiro, Osaka, etc. In 1864, the storehouse at the main store was attacked twice during the Tengu Party riots, so the storekeeper closed the store and moved the brewery to Mizukaido, where it remains today.

The oldest brand, "Fujiryu," was named by the third generation head of the family. After the head brewer changed in 3, the sake was renewed to have a light, refreshing taste, and is still loved by many locals.

Sake brewing that can only be done in a brewery in the rice-growing region of Kanto

Sake brewing has been handed down for over 270 years through 10 generations. The focus is on the method of brewing that brings out the flavor of the rice. This is done with careful consideration that sake is meant to be enjoyed with food.

As the brewery is located in the heart of the rice-growing area of ​​the Kanto region, they aim to bring out the maximum flavor and balance of the rice, brewing a mellow, refreshing sake that you will never tire of drinking.
Their representative brand, "Kyoto no Yume" (Dream of Kyoto), takes its name from an essay by Junichiro Tanizaki, who was a friend of the eighth-generation head brewer, Mohachiro, titled "Dream of Kyoto, Dream of Osaka." In particular, "Kyoto no Yume Jyosuke," which is only sold during the cold brewing season, is made by waiting for the sediment to settle after pressing the freshly pressed honjozo sake for the jyosuke portion, and then scooping and bottling the top layer, so you can enjoy the freshness of the unfiltered, unadjusted sake. It is a proud, unpasteurized sake that is the fruit of nearly 8 years of trial and error.

"Ruri" allows you to enjoy the fruity aroma and flavor of the bag-pressed sake

Despite its long history and tradition, the company never compromises and continues to take on new challenges. In 3, the company launched its newest brand, "Ruri."
This sake is carefully brewed with the brewer's particular attention to detail, and is made by slowly squeezing the same raw sake as "Kyoto no Yume" without applying pressure using a hanging bag. By keeping filtration to a minimum, you can enjoy the fruity aroma and umami even more.

They offer a wide range of sakes, from daiginjo to regular sake, for each brand, so that they can be enjoyed in a variety of ways depending on the meal and the situation. While treasuring the local climate, they will continue to spread the culture of sake as a drink to be enjoyed with meals from the land of Mizukaido to the whole country as they approach their 300th and 400th anniversary since their founding.