Moving with the changing times [Takagi Sake Brewery]

The Takagi family began full-scale sake brewing in 1884 in Akaoka, Kochi Prefecture, which flourished as a merchant town from the Edo to Meiji periods. In 1928, they acquired the "Toyonoume" brand from Terao Shuzo, a brewery in the same town that had gone out of business. The war caused a temporary management crisis, but the third-generation owner, Takagi Hisakichi, worked hard to revive the brewery. "Rakuou Toyonouume," which has now become a regular drink, began to be poured at the "large cup drinking" event at Akaoka's unique festival, the "Dorome Festival," known nationwide. In the Heisei era, they welcomed "the last Tosa Toji," Arisawa Toji, and the brewery made great strides in collaboration with the fifth-generation owner. Currently, the next brewer, who has studied brewing, has joined the brewery, and with the change of era, Takagi Shuzo is entering a new era.

What is "Tosa Experience Local Sake"?

The fifth generation owner of Takagi Sake Brewery believes that "sake should not be a fad, but an essential Japanese charm that will never waver in any era." He aims to create a new "Tosa Experience Jizake" that utilizes the traditional sake passed down from generation to generation and takes root as part of the local culture of Kochi and Tosa. There are four key points to Tosa Experience Jizake: the use of Kochi ingredients, meticulous handcrafting, rich individuality, and refined quality. He continues to produce sake that blends into the local food culture and has a unique Tosa flavor.

Local Kochi ingredients carefully handcrafted

They value ingredients from Kochi and are particular about brewing sake using sake rice and original yeast from Kochi Prefecture. Their summer-brewed sake using the prefecture's early-season rice "Fukuhikari" has become a symbol of Kochi. They take advantage of the variety of aromas of Kochi yeast and use different yeasts to create sakes with a variety of personalities, including "Tosa Kinzo" for daiginjo sake, sake to accompany meals, and a local Junmai sake for drinking in the evening. As a new initiative, the sixth-generation new master brewer is approaching the issue from both the perspective of traditional techniques and analytical data. They also pay close attention to the equipment and production environment, and brew sake with great attention to detail.

This ginjo brewery is said to be home to the sake-loving dragon god. On the door is a poster depicting the personified character of the sake "Ryusou" produced by the brewery.

Japanese sake contributes to Kochi's vitality

Believing that "local sake breweries play a part in revitalizing the region," he strives to contribute to the vitality of Kochi through sake events and industry-government-academia collaboration. Through sincere sake brewing, he is also actively working on new era keywords such as population exchange and regional cooperation. As the name of the sixth generation brewer, "Takagi Ippo," suggests, he continues to take one step at a time toward transition and development into the future.