The Susoyoshigawa River, a first-class river that flows alongside the brewery, and the use of rice from the granary area around the brewery, began the sake brewing.
In 1922, the newly constructed brewery and hexagonal chimney were made entirely of red bricks.
Despite suffering significant damage from the Nagaoka Air Raid in 1945, the Niigata Earthquake in 1964, and the Niigata-Chuetsu Earthquake in 2004, the brewery withstood the disasters and was registered as a national tangible cultural property in January 2007.
Today, it is loved by the locals as “Nagano’s symbol” and “the symbol of the region.”
As for Takahashi Sake Brewery, they use locally produced, high-quality rice, abundant and high-quality brewing water, and the snowy winter climate of Echigo, and the local Echigo toji and brewery workers create sake with all their soul.
Their sake does not adhere to the typical characteristics of Niigata sake, “light and dry,” but instead has a rich and gentle taste, not too dry or too mild.
They hold the unyielding belief of creating their own sake, with a focus on the techniques and heart of sake brewing passed down from their predecessors, and young brewery workers continue to make sake.
“There is only one sake that we can make with our own hands.” “If we can make a sake that only we can create, that’s enough.” With a spirit of “chikou” – forging their own path – they will continue to brew sake in the future.
720ml | SMV: +4 | Polish: 40% | Alcohol: 16% | Rice: Yamada Nishiki 山田錦
An extremely rare and special Daiginjo sake made with Yamada Nishiki 山田錦 (aka “king of sake rice”). Takahashi’s Toji brewed this special label in pursuit of Niigata’s classic light and dry taste. The aroma is delicate, refreshing, and clean. It has an elegant crisp, dry finish.
This artisan sake is extremely versatile. It can play a leading role by enjoying it straight, or pair this unique sake with both strong and light flavored dishes.
Did you know that a long time ago, there was a culture of drinking sake with only salt, especially in Niigata? For those that enjoy experimenting, we recommend you try it with a touch of salt!
720ml | SMV: +3 | Polish: 60% | Alcohol: 15% | Acidity: 1.5 | Rice: Miyama Nishiki 美山錦
An International Sake Challenge Award winner, this Junmai Ginjo has been carefully crafted for a gentle hint of citrus aroma and a tangy, dry taste with a touch of acidity. The finish is clean and crisp, so it does not interfere with various seasoned dishes. Perhaps one of our most versatile craft sake.
Recommend serving slightly chilled. Perfect for sushi and sashimi while also fitting with various other cuisines.
720ml | SMV: 1 | Polish: 50% | Alcohol: 15% | Rice: Miyama Nishiki 美山錦
This is one of the town’s most favorite Junmai Daiginjo. It offers mellow and fruity aroma balanced with a medium-body mouthfeel, while possessing a refreshingly crisp finish reflective of the local’s unique taste.
We recommend serving it chilled. This is an elegant and delicious Junmai Daiginjo that is extremely easy to drink on its own, or paired with a variety of your favorite cuisines like Japanese, Chinese, Thai, Vietnamese, or experiment with Italian and French dishes.
720ml | SMV: -27 | Polish: 70% | Alcohol: 15% | Rice: Special Rice 国産米
This truly unique sake is unpasteurized and made entirely with rice (junmai). It has fruity rich aroma, mellow sweetness with a touch acidity to balance the medium mouth feel. Perfect for people who love experimenting with Japanese sake and an excellent choice for anyone trying sake for the first time. An excellent sake that offers a refreshing change from the standard light, dry Niigata sake.
Pairs well with bitter chocolates, chocolates with fruit, cheesecake, ice cream, and a variety of strong cheeses such as blue cheese, or try it with foie gras, lamb, and pork.