Basic introduction of Brewery

 

Founded in 1615, Takagi Sake Brewery is the oldest brewery in Yamagata Prefecture with a history of 400 years.
The Takagi family used to be high-ranking officials and nobles in the imperial court, but unfortunately they were defeated in the In Rebellion and fled to Yamagata Prefecture in the north. Although they were fleeing for their lives, their lives were not as miserable as they had imagined. Before the Second World War, the Takagi family owned a large forested field known locally as “Takagiyama”, and now they own 3,500 tsubo of land for their sake brewery, which is obviously a very wealthy and powerful place.
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Geographic Advantages

Yamagata Prefecture has harsh winters with abundant snow, providing an ideal environment for low-temperature fermentation of sake. The brewery's water source comes from the snowmelt of the Zao Mountain Range, and the water is soft and pure, which is the key to brewing sake.

Traditional technique “bag hanging method ”

The mash is put into a cloth bag and naturally dripped, which is time-consuming and labor-intensive, but the sake is pure and accounts for only 10-20% of the total production. This method is costly, but retains maximum flavor.

Low Temperature Fermentation

Taking advantage of the cold climate of the mountainous terrain, the fermentation time is extended (up to 30 days or more) to enhance the finesse of the flavor. Some of the wines have been aged for a long time to enhance their flavor.