EST. 1645
七郎兵衛
Since 1645 — 板柳町, Aomori
A kura that brews everything to be warmed — handwork from rice washing to pressing.
Takenami Shuzoten of Itayanagi, Aomori, is a specialist in kanshu — sake meant to be drunk warm — and brews its entire range on that premise. From washing the rice through koji making, mash and pressing, every step is done by hand, using the subsoil water of Mt. Iwaki and rice of the Tsugaru plain. The range runs from everyday sake to junmai daiginjo, led by the Shichirobei labels. Tours are offered in limited seasons.
Miyama Nishiki, polished to 45%
Yamada Nishiki, polished to 50%
Akita Sake Komachi, polished to 60%
[AD] This section contains affiliate links (Rakuten). Products are Rakuten search results (prices/stock may vary). Terroir HUB does not sell sake. Underage drinking is prohibited by law.
Source: https://takenamishuzoten.com/