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.
永山本家酒造は１８８８年から続く蔵ですが、この「貴」と言うブランドは現社長兼杜氏の永山貴博氏が立ち上げたブランドです。食中酒と言う日本酒本来の姿に目覚めて以来、次々とすばらしいお酒を造り続けています。純米酒の基本を押さえながらも試行錯誤と現代の食文化や生活習慣を見据えた、地味でいて且つかっこいいお酒。それが貴です。
When was your brewery established?
1888
What is your annual output?
750 koku or 135,000 litres
Including the Tōji (Master brewer) how many brewers do you have?
5
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.