Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice polishing ratio

60%

alcoholic content

15.0

sake leeway

+3

It dates back to the Ansei era (1854-59) at the end of the Edo period, when the founder, Shichinosuke Takahashi, started a 'konya' at the current location where the Suyoshi River and the Fukushima River meet. Later, he started brewing sake, the brand name at the time being 'Tamayuki'.
The red-brick warehouse and hexagonal chimney are registered as a national 'Tangible Cultural Property'.

The Takahashi Shuzo brewery is not restricted to light, dry sake, but brews sake with the spirit of 'Dokuou', valuing not only the sharpness of the sake, but also its full flavour, mildness, gentle taste and aroma.

Yukikabuto has a slightly citrusy, fruity aroma. Its moderate acidity and spiciness complement meals. Junmai Ginjo with a sharp acidity. The sharp aftertaste makes it an easy match for light dishes as a mid-meal sake.