Takachiyo Brewery



59 Takachiyo is a unique collection of Junmai Ginjo unfiltered raw sake named for its designated rice polishing ratio. All ten chapters of the collection are brewed using the same specifications (i.e. alcohol percentage is 16%, number 1801 Kobo yeast) the only difference is rice type. Milled using the company's own machine, each variety of rice is conscientiously polished to a ratio of 59%. You can enjoy each distinct flavor profile that results simply from the kind of rice that was used and slight variations in the method and duration of aging period.

Takachiyo Sake Brewery produces sake with a fruity and rich flavor that overturns the image of “Niigata = light and dry”. It has a history of 150 years, and the brewing water is ultra-soft spring water from Mt. Makiki. The rice is cultivated under contract with local farmers in Minamiuonuma City, and the rice is cultivated in-house by the brewers themselves, from the preparation of the soil. It is a veteran yet up-and-coming brewery that has been highly evaluated year by year for its high-tech sake brewing that uses various types of sake rice, including "Ipponjime" that manages the original breeds, and maximizes the umami.

The “Takachiyo 59” series is a seasonal limited edition of 10 brands that are brewed with different raw rice, based on the basic design of junmai ginjo with a rice polishing ratio of 59% that makes full use of flat rice polishing. It is an unprocessed unprocessed whiskey bottled in a medium brewing process, and has a high ginjo aroma and an elegant quality. It has a good balance of sourness and sweetness, and can be enjoyed before or during meals.

The theme of the Takachiyo series is 10 seasonal limited products made from different rice . All of them are bottled with the middle part of the essence.  They emphasize the aroma of ginjo and the elegant and high-quality wine quality. The balance of sweet and sour is very good. , as an aperitif and table wine are very suitable.

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