OEM brand popular in Japanese Sake
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Rice
We use contract-farmed Miyama Nishiki from Nagano Prefecture, and for our daiginjo,
We use contract-farmed Miyama Nishiki from Nagano Prefecture, and for our daiginjo,
we use Panjin rice
Our processing, utilizing carefully selected ingredients and ginjo refining,
Our processing, utilizing carefully selected ingredients and ginjo refining,
is the starting point of our superior flavors.
Water
We use underground water from the purified water to prepare our sake.
Drawing out all the natural flavors of the rice brings out sharpness and depth.
Technique
Fifteen years of sake brewing experience passed down from generation to generation.
Experienced Shinshu-Otani brewmaster, "Masaru Nishizawa."
Takizawa was created with quality in mind, employing meticulous brewing techniques
We use underground water from the purified water to prepare our sake.
Drawing out all the natural flavors of the rice brings out sharpness and depth.
Technique
Fifteen years of sake brewing experience passed down from generation to generation.
Experienced Shinshu-Otani brewmaster, "Masaru Nishizawa."
Takizawa was created with quality in mind, employing meticulous brewing techniques
full of soul and skill.
