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A prominent fragrance, a clean and fresh taste, with flavor deep into the recesses. Truly one of the "Rolls-Royces" of saké.
Each year, after the temperature drops below 14 Fahrenheit, Takasago builds an Ice Dome outside the main kura building. It is an igloo inside of which the temperature stays about 28 F, with 90% humidity and no wind The low temperature means "nasty bacteria" cannot survive, allowing them to make clean, pure, ultra-premium saké. Additionally, they separate the clear saké from the fermenting rice lees not by pressing, but rather by putting it into canvas bags and allowing the saké to drip out slowly overnight.
Takasago Shuzo was originally established in 1899 in Asahikawa City in Hokkaido, under the name Kohiyama Shuzo (our family name). We struggled, but continued to produce sake during the war. In 1965, we merged with another sake brewer in Asahikawa, and changed our company name, as well as the name of our sake, to Takasago. Our white-walled kura, built in 1909, is one of the more...Read More About Takasago
Taking saké a level further than Ginjo, Daiginjo saké has a suimai buai of 50% - meaning that at least half (many producers do more) of the rice has been milled away, leaving only the purest starch in the center. Daiginjo is of the highest quality level saké, creating a delicate, fragrant, yet powerful saké. Flavor profiles can differ for Daiginjo, depending on the type of water and variety of rice used. This is the highest quality level for saké when it comes to degree of milling.
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