Collection: Takeno

Takeno Shuzo (Kyoto prefecture) was created in 1947 through the association of four sake houses (sakaguras*) that had to close during the Second World War. It is located on the Kyotango headland, which enjoys very hot and very cold temperatures, ideal for rice growing. This little corner of paradise is a very fertile area with high-quality water. In 2000, a local historian, Yukio Ashida, suggested a forgotten rice variety, Kame No O (or kamenoo), to the director of Takeno Shuzo: Yoshihei Yukimachi. Developed in 1893 in Yamagata province, kamenoo rice spread across the country before falling into disuse in the post-war period, as Japan converted to modern agricultural techniques. The kamenoo, a sensitive variety, was particularly vulnerable to the massive use of fertilizers. In 2007, however, Yoshihei Yukimachi had Kunio Yoshioka, a rice grower, replant the variety to make his own sake. The "Kuramai Kame-No-O" cuvée was finally entered in the 2010 national sake competition, winning first prize in the Junmai category. Thanks to this experience, Takeno is convinced that rice selection is one of the keys to producing good sake. Above all, its toji Yoshihei Yukimachi realized that year after year, the sake did not taste quite the same, laying the foundations for the observation of a vintage effect.
Since then, all Takeno sakes are vintage. They can be drunk young or after a few years. Today, the house's sixth toji, Yoshiki, is developing his own version of Kamenoo, Evolving Kamenoo, mainly used for his prestigious cuvées. He produces unique cuvées in small quantities, using fermentation techniques that are kept secret, enabling him to create sakes that are out of the ordinary.