Collection: Takeno

Takeno Shuzo (Kyoto Prefecture) was founded in 1947 through the merger of four sake breweries (sakaguras*) that had been forced to close during World War II. It is located on the Kyotango Peninsula, which experiences both very hot and very cold temperatures, ideal for rice cultivation. This little corner of paradise is a highly fertile area with excellent water quality. In 2000, a local historian, Yukio Ashida, proposed a forgotten rice variety, Kame No O (or kamenoo), to the director of Takeno Shuzo: Yoshihei Yukimachi. Developed in 1893 in Yamagata Prefecture, kamenoo rice spread throughout the country before falling out of use in the postwar period, as Japan adopted modern agricultural techniques. Kamenoo, a sensitive variety, was particularly ill-suited to the heavy use of fertilizers. However, Yoshihei Yukimachi had rice farmer Kunio Yoshioka replant this variety in 2007 to produce his sake. The “Kuramai Kame-No-O” vintage was ultimately entered into the 2010 National Sake Competition and won 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 didn’t taste quite the same, laying the groundwork for the observation of a vintage effect.
Since then, all Takeno sakes have been vintage-dated. They can therefore be enjoyed young or after a few years. Today, the house’s sixth toji, Yoshiki, is developing his own version of Kamenoo, Evolving Kamenoo, used primarily for his prestigious cuvées. He produces unique cuvées in small quantities, using secret fermentation techniques that allow him to create extraordinary sakes.