Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice polishing ratio

55％

alcoholic content

16.0

sake leeway

－4

Takeda Sake Brewery was founded in 1866. Whilst Niigata sake is strongly associated with a ‘light and dry’ profile, Takeda Sake Brewery has never produced such sake.
This is to preserve the flavour of the sake that has been brewed for generations.
Takeda Sake Brewery is located in the Ogata district of Joetsu City, situated on sand dunes close to the coastline. The sake, brewed using water that has been filtered through these sand dunes over many, many years, possesses a sweet aroma of rice and a full-bodied flavour, which are key elements that define the distinctive character of Takeda Sake Brewery. Today, the 9th and 10th generations are carrying on this tradition.
‘Katafune Junmai Ginjo’ is the first product we recommend when asked, ‘What would you recommend from Katafune?’ It has a clean flavour with an excellent balance of sweetness, aroma and acidity. Whilst it is fine served chilled, we particularly recommend drinking it at room temperature, as this allows the sweetness to unfold fully and the finishing acidity to come through, making it even more delicious.