EST. 1823
蘭亭曲水
Since 1823 — 高梁市, Okayama
A Takahashi brewery since 1823 that once made soy sauce alongside sake, now devoted to a single dry, delicate label.
Founded in 1823 in Takahashi, Okayama, Akagi Shuzo originally brewed soy sauce alongside sake and shochu. The kura once sold three sake labels — Wakatake, Fukazuru and Rantei Kyokusui — but only Rantei Kyokusui remains today, a slightly dry, light and easy-drinking sake. Alongside it, the brewery makes three styles of shochu from rice, takakibi (sorghum) and rice lees.
Honjozo — polished to 65%, Nihonbare rice, a crisp dry style
Honkaku shochu — takakibi (sorghum) and rice, 25% ABV
A slightly dry, light and easy-drinking sake
Source: http://www.okasake.com/kuramoto/data/kuramoto_46.html