Pop this and you’re treated to juicy watermelon aromas. It smells like a Ginjo but then the flavors have more umami and richness like a Junmai. It’s big and bold though too, complex and evolving. From cantaloupe, to brittle. Made from rice grown just 20 minutes away from the brewery.
Enjoy as an aperitif with creamy cow’s milk cheeses, pastas like Carbonara and Primavera, yakitori or pizza. Serve at any temperature. Colder will taste more fruity, warmer will show more savory.
Takeda Shuzo is located in the coastal fishing village of Joetsu. Seizaemon Takeda started brewing in Kamiko Funatsu, a small fishing boat moorage, at the end of the Edo Period (1866). In 1990 Shigenori Takeda was appointed the current director and he is now joined by his son Haruki. They have only two other brewery workers.
Rice: Koshikagura, Koshiibuki
Rice polishing percentage: 60%
Sake Meter value: -4
Size: 720ml/ 24.35oz
Ideal Storage: 28F-38F