About Takenotsuyu Sakagura : The Brewery Mt. Haguro, in the middle of the “Three Dewa Mountains”, is well known amongst Japan’s holy places as the main for the Haguro sect of Shugendo, a form of mountain asceticism practiced in Japan that incorporates both the Shinto religion and Buddhism. Our brewery is located in the village of Haguro, which sits at the entrance to the Dewa Shinto shrine, and has since the Nara era been protected by these practitioners of Shugendo. When it was ordered that Shinto and Buddhism be clearly separated after the Meiji restoration in 1868, it was these Shugendo monks that led opposition to this. Originally, our brewery, founded in 1858, was one of many that brewed sake for use in the several annual ceremonies performed by these monks. Starting with our founder, who doubled as the master brewer, we have continued on as a sake brewer and in 1924 we carried the Main Sakagura of Three Dewa Mountains to here with traditional Good Yeast. And we formally incorporated as a company. Takenotsuyu, which means “Bamboo Dew,” is both our company name and the name of the main brand name we use, but its origins are not clear. However, bamboo has been produced in this area has from long ago, and there were many that would cut the bamboo from around the farms here and sell it. Even today, the surrounding bamboo cover our brewery, providing shade that keeps it cool in the summer. It is thought, and then, that what was once known as “that brewery that is surrounded by bamboo forest and makes good sake” eventually became known as “Takenotsuyu.” The Shonai region of Yamagata has long been one of Japan’s premier grain-producing regions, blessed with a good climate and lush nature. All of the water we use in brewing comes from a 300 meter-deep well located on our property that provides water that has flowed down from the “three Dewa mountains”. As for the rice we use for brewing, our brewers, including both our master brewer and his assistants, work together with members of the Haguro Sake Rice Research Group, and this group grows more sake rice than anywhere else in Yamagata. Currently, we are growing nine types of sake rice: “Kame no O”,“Kyou no Hana”,“Haguro”,“Kairyo-Sjinko”,“Miyama-Nishiki”, “Dewa Sansan”,“Dewa no Sato”,“Dewa Kiraly” and “Yuki Megami”. Sake brewing based on our unique rice-growing data means that since we know personally the producer that grows the rice for each tank that we brew, it is possible for use to make individual adjustments for each tank, and precisely prepare the raw materials so as to maximally benefit the fermentation process. The “three Dewa Mountains” are steeped in a lush natural environment. By striking a perfectly balanced fermentation in the successful fusion between traditional brewing techniques and the latest technology, maturing the sake in a stable environment for the appropriate period of time, we make sake that can be enjoyed across a wide range of temperatures, with plenty of flavor yet a clean finish, in what could be considered a new type of flavor profile called “rich yet light.” Our regular sake “Seishu Takenotsuyu” is made with locally grown rice and does not use any added sugars, flavorings or additives of any kind. Also, the alcohol we add to our honjozo - just like that added to our daiginjo - is made entirely from rice. We prepare the koji using in small trays for not only our contest sake, but also for all of our “Hakuro Suishu” line of products, as well as our “Junmai Takenotsuyu” sake as well. All fourteen of our brewing craftsmen are proficient in these methods. Because of the teamwork on the part of our brewers, our koji exerts a huge and positive influence on our brewing, and because we use detailed data to control our yeast starter and allow complete fermentation of the fermenting mash, we are able to mature all of our sake without any charcoal filtering at all. We also use a method of pressing sake in which the fermented mash is poured into cloth bags and tied hanging to bamboo poles, from which the liquid fermented sake drips down. This is called “shizuku sake,” and presents the most pure flavors of any sake. In the cold of the middle of winter, about seven days after sake has been pressed in this way, we remove fallen sediment and we bottle the sake. We pasteurize the sake one bottle at a time by gently showering it with hot water, and then chilling it quickly immediately afterward. Each sake product is stored in a refrigerator at a temperature that suits that product, awaiting proper maturation. It is then stored at freezing temperature until shipment. It is sake with a soft fullness, a smooth clarity, and a clean finish. With a solid rice-like goodness that spreads out, our intention is to provide our customers a glass of sake that brings them happiness. Shonai is a culinary Shangri-la blessed with ocean, mountains and plains. Nothing is better than sustenance gathered from local sources in our immediate environments, and we hope you will enjoy real nihonshu for your health during family get-togethers with such comforting food.