Takara Shuzo

Naturally sweet and finely sparkling sake with soft and mellow flavors.

Naturally semi-dry and finely sparkling sake, with fruity aromas of pear and grapes.

Sake that is soft and silky on the palate with a robust body. This is nigori sake, which literally means “cloudy” and therefore unfiltered.

Balanced sake, produced with Miyamizu water, one of the most famous waters used for sake production.

Sake characterized by its woody taste due to its maturation in cedar barrel (three days).

Sake produced according to the traditional “Kimoto Zukuri*” process with a deep taste and soft, smooth rice flavors.

*Kimoto-Zukuri: a slow and rigorous brewing process that has existed since the Edo era.

Round, dessert sake, made according to the traditional “Kimoto Zukuri*” process.

*Kimoto-Zukuri: a slow and rigorous brewing process that has existed since the Edo era.

Sake with a prestigious appellation, very fragrant, floral and distinguished, with subtle and complex flavors.

High quality sake due to the quality of the rice used. Fragrant and fruity, it releases notes of pear, melon and banana.

Floral, elegant and perfectly balanced sake.

Sweet, refreshing and elegant with floral, earthy and grainy notes. A long finish with a touch of sweetness.

A light, semi-dry sake with flavors of mushroom and damp wood. A well-balanced Junmai.

This dry, delicate and fruity sake has a soft and silky texture, tinged with aromas and flavors of pear, melon, honeysuckle, custard and nutmeg.The finish is clean and refreshing with a soft and subtle saltiness.

Offers round flavors of melon, pear and a hint of cherry. At only 12% alcohol, it has a smooth, medium body with a clean, fruity finish.