Takizawa Shuzo Co., Ltd.

Takizawa Shuzo continues to uphold traditional, handcrafted brewing methods. We use time-honored tools and rely on the experience and intuition of our brewers. While koji production is considered the most critical step in sake brewing, it is no exaggeration to say that the quality of the koji is determined by the preparation of the raw materials—specifically, the washing and steaming of the rice. Even the labor-intensive process of washing the rice is done gently by hand for our Ginjo and higher-grade sakes.We steam the rice using traditional Japanese kettles and steaming baskets, which allow steam to circulate evenly and ensure consistent steaming. We are committed to manual labor not only during the subsequent koji production but also throughout the brewing process. Only humans can sense the condition of the raw materials and the fermentation process and make the necessary fine adjustments. Perhaps modern machinery could achieve similar results. Nevertheless, we remain committed to the art of handcrafted sake.