Brand introduction

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  Traditional manufacturing method

  Takizawa Sake Brewery continues to uphold traditional handmade brewing methods. They use traditional tools and work based on the experience and intuition of their brewers. While koji making is considered the most important step in sake brewing, it's no exaggeration to say that the quality of the koji is determined by the raw material processing steps of washing and steaming the rice. The time-consuming rice washing is done gently by hand for ginjo sake and above. Steaming the rice is done in traditional Japanese kettles and steamers, which allow steam to circulate evenly and ensure stable steaming. They insist on using hands not only for the subsequent koji making, but also for the brewing process. It's people who can sense the state of the ingredients and fermentation and make fine adjustments. Perhaps modern machines can do no difference. But even so, we value handmade brewing.

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  Box koji method

  Koji production can be broadly divided into three methods: the lid koji method, the box koji method, and the machine koji method. Among the traditional methods, we have adopted the box koji method, which minimizes individual variations. Koji production begins with the "seeding" process, in which koji mold is sprinkled onto steamed rice. This is the point at which temperature control begins. Temperature and koji growth must be monitored closely to ensure the steamed rice reaches a consistent temperature after approximately 48 hours. Approximately 24 hours after seeding, the rice is divided into small wooden boxes measuring approximately 130 x 60 cm, allowing for more meticulous control. If the temperature rises, the rice is cooled by mixing and spreading; if the temperature is still low, the boxes are stacked two or three levels high. This process is repeated every three to four hours, gradually raising the temperature to the target level, allowing koji with the appropriate enzymes to develop.

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  Fukaya's climate

  Fukaya was once home to a factory of the Japan Brick Manufacturing Co., Ltd., which produced high-quality bricks. Tokyo Station and Akasaka Imperial Villa are built with bricks from Fukaya. At Takizawa Sake Brewery, the chimneys, koji rooms, and storehouses for products are also constructed with these bricks. The brick koji rooms, which have excellent heat retention and moisture retention properties, are ideal for koji production, which requires delicate temperature control, and are an essential part of Kikuizumi's sake brewing. In addition, the underground water from the Arakawa River system is hard water that is favorable for fermentation, and its quality is perfect for the light, refreshing taste that Kikuizumi aims for. The winter climate, which tends to dry out the koji, is also suitable for producing refreshing sake. As a Fukaya sake brewery, we make local sake that makes the most of the local climate.