Enjoy Takehara’s Sake!

Sake brewing in Takehara began even before salt production, and Takehara’s sake won first place at the very first National Sake Appraisal.
Even today, three breweries—Taketsuru Shuzo, Fujii Shuzo, and Nakao Jozo—continue to compete and impress sake connoisseurs.

The History of Takehara Sake

The History of Takehara Sake

Takehara is known as the “Little Kyoto of Aki” due to its history as a manor of Kyoto’s Shimogamo Shrine during the Heian period. Prospering through salt production, Takehara’s long hours of sunlight and low rainfall made it ideal for salt pans. This environment was also perfect for rice cultivation. Combined with a local economy bolstered by rice and salt, sake brewing flourished during the Taisho era. At its peak, there were 26 sake breweries; today, three still carry on the tradition.

The Appeal of Taketsuru Shuzo Sake

Founded in 1733 (Kyoho 18), Taketsuru Shuzo has a long history of brewing and is known by the trade name “Ozasaya.” It is also the birthplace of Masataka Taketsuru, the founder of Nikka Whisky and the “Father of Japanese Whisky.”

They produce a rich, dry Junmai sake, aiming for a versatile drink that, like rice, pairs well with any dish. The Ozasaya Taketsuru series features unfiltered, undiluted Junmai sake, with those made using the traditional Kimoto method being brewed in wooden barrels. Even when made from the same rice variety, the flavor varies greatly depending on the region and brewing year, so we highly recommend trying a few to compare.

The Appeal of Fujii Shuzo Sake

Fujii Shuzo was founded in 1863 (Bunkyu 3), toward the end of the Edo period.

At Fujii Shuzo, sake is defined as something that “enhances the character of food.” They focus on sake meant to be enjoyed with meals—drinks that maintain a solid presence without overpowering the food, creating a synergy that makes everything taste better. Their flagship brand, “Ryusei,” offers a rich rice aroma that spreads across the palate, highlighting the umami of the ingredients. It features a pleasant, crisp acidity and a full-bodied flavor where you can taste the sweetness of the koji despite its dryness. It can be enjoyed either chilled or warmed.

The Appeal of Nakao Jozo Sake

Nakao Jozo was founded in 1871 (Meiji 4).

At Nakao Jozo, sake is brewed with the philosophy of “crafting with sincerity to enrich and satisfy the hearts of those who drink it.”
Their Junmai sake is slightly sweet with a mellow, gentle mouthfeel that fully brings out the umami of the koji. It can be enjoyed chilled or hot.
Their dry sake has a sharp finish when chilled, while warming it reveals a plump, soft character that masks the dryness. It pairs excellently with food.

Introducing souvenirs that pair perfectly with Takehara sake!

Why not pick up some souvenirs to enjoy alongside Takehara sake?

Here are some souvenirs that are a perfect match for Takehara sake.

Kamaboko Chikazue

They use no preservatives, focusing on the natural flavors of carefully selected ingredients without compromise. The result is a clean, pleasant taste. From items perfect as snacks for drinks to those great for children, all their products are local favorites that have been loved for a long time.

Fresh Bamboo Shoot Pickles

“Fresh Bamboo Shoot Pickles” is a masterpiece that won the Grand Prize in the New Product Contest at the Gourmet Dining Style Show, one of Japan’s largest gift fairs. In addition to their beautiful appearance, the innovative idea of turning bamboo shoots into authentic pickles was highly praised by the judges.