The master brewer at Taka believes in using traditional methods to create new flavors of Sake. As Japanese food culture has changed with time, and as Sake is spreading around the world, Taka believes in creating new Sake that follows this change. The master brewer and the president of Taka brewery, Mr. Nagayama, is 39 years old and lived in Canada during his 20's. He believes that Sake culture should also work with modern western culture.


When was your brewery established?

What is your annual output?
750 koku or 135,000 litres

Including the Tōji (Master brewer) how many brewers do you have?

What is your emphasis in brewing Sake?
As a brewery with 1.6ha of cultivated land, we are a Japanese Sake “Domaine”.  Normally Sake breweries have to buy their rice from farmers, but we want to take full advantage of our domaine and continue to make Sake that is worthy of our “Domaine” status.

In 100 words or less tell us what is Taka’s appeal?
Taka draws its water for brewing Sake from calcareous soil, which means the water is very rich in calcium. Brewing with water rich in calcium produces clearly defined strong dry Sakes.

Which Sake, from Taka’s line up do you recommend?
Nō-jun Kara-kuchi 80% Taka

How would you drink this Sake and what kinds of food does it go with?
It goes very well with everyday Japanese food, but also many oriental dishes. It is very good at room temperature and warmed okan.