Product Description
This pure rice sake is made with soft water and uses rice from Niigata Prefecture, showcasing the skill of the Echigo brewers.
It has a gentle texture, the delicious flavor of rice, and a crisp finish.

Brewery introduction

Founded on September 8th, 1899 (Meiji 32).
The company was founded on the day of Hakuro, one of the 24 solar terms.
From that day onwards, the sake's name was changed to "Shiratsuyu."
The representative brand is "Koshiji Fubuki."

Nearby is Sakata, the 10th wetland in Japan to be registered under the Ramsar Convention.
We brew sake in a place rich in nature where waterfowl fly around all year round.

Takano Sake Brewery has one unwavering belief in its sake brewing.
It's "quality first."

From Daiginjo to regular sake,
We spare no effort in making all of our sake.
Through the slow and careful "long-term low-temperature fermentation (ginjo brewing)",
The brewers continue to work together as one.

In addition, the taste of sake we aim for is
It's not just about "taste at first bite."

With each sip,
Its light taste and timeless flavor make it a truly unique drink.
A sake that slowly seeps into your heart.

We sit at the dinner table and quietly drink our drinks.
We are proud to offer such "sake that you will never get tired of drinking."

In addition to Daiginjo and Junmai Daiginjo brewed using traditional techniques,
We also produce liqueurs such as plum wine and yuzu wine, which explore new possibilities for sake.

Please enjoy Echigo Niigata's proud fine sake to your heart's content.

Takano Sake Brewery will continue to brew sake that is loved by everyone, in line with the Niigata climate.

*Long-term low-temperature fermentation (ginjo brewing) is a fermentation method that produces fragrant sake by fermenting at low temperatures for a longer period of time than usual.