HAKUROSUISHU
Takenotsuyu shuzoujou / YAMAGATA Pref.
Farmers and Agriculture
Shonai native sake rice
Brewing / Brewer
Takenotsuyu shuzoujou
Design and Art
Kazutoshi Sugimoto
CONCEPT
We want to express the “sense of transparency” that is most valued by the brewer.
”This is the HAKUROSUISHU !" We aim to create a sake that people will notice.
In 1858, Iwaji Kinno I founded the Takenoro Sake Brewery. The area near the brewery has long been a production area of moso bamboo, and many people were engaged in bamboo farming as well as bamboo production.
It is said that the name “Take-no-Rusu” came from the fact that the brewery brews beautiful sake surrounded by bamboo forests. The origin of “Hakuro Taruzu,” the representative brand name of Bamboo Dew, is a quote from a part of the work of Li Bai, a poet who loved sake very much.
It is “soft and full, yet clear and refreshing. The sake should have a clean finish with the umami of the rice spreading through it. We strive every day to strictly adhere to the brewery's stance on sake brewing in order to ensure the quality of our sake.
The concept, sake quality, and design of the “THE HAKUROSUISHU” series were created with the “transparency” that the brewery values the most in mind.
The brewery has created this series with the concept, quality, and design of the sake in mind! It's that Hakurosuishu! We created this sake with the hope that it will be a sake that people who drink it will notice.
Sake rice / Shonai native sake riceWe only use rice native to Shonai.
Our commitment is to continue brewing with the best local ingredients.
The brewery's tradition is to brew sake using only locally grown rice. The use of “Kame-no-o,” “Sake-no-hana,” “Kuni-no-hana,” and “Kyo-no-hana,” the main raw material rice born in the Meiji and Taisho eras, was the basis of the brewery's tradition. In 1982, “Kame-no-o” and “Kyonohana” were revived, in 1992, “Dewa Sansan” by Touji Katsumi Motoki, in 2002, “Dewa no Sato”, in 2009, “Dewa Kirari” started trial cultivation, and in 2011, “Dewa Kirari” became the first sake rice for processing in Japan to be grown completely under local contract. In 2011, “Dewa Kirari” became the first sake rice for processing in Japan to be grown entirely locally under contract. Take-no-Dew is a sake brewery that produces 100% Shonai native sake rice.
Brewery / Takenotsuyu shuzoujou
The brewery has carefully preserved the essence of Japanese culture without being driven by the fashions of the times,
The brewery is always in search of the latest technology and continues to brew with the best local ingredients.
A mellow, dry sake with a clean aftertaste that spreads a soft umami flavor. It is a sake that enhances the flavor of the food with its original deliciousness. Sake is a symbol of Japanese culture, as exemplified by Japanese cuisine, which is a culture of harmony that enhances the flavor of ingredients.
In 1994, Take-no-Tsuyu was the first small- to medium-sized sake brewery in Japan to export local sake, and it is still called the “First of Jizake” in the U.S. Joint Trade.
Even as it expands its business overseas to Europe and other countries, the brewery continues to brew sake with the best local ingredients, while carefully preserving the essence of Japanese culture and constantly exploring the latest technology, without being driven by the trends of the times.
Design / Kazutoshi Sugimoto
Born in 1983. Born in Kasaoka City, Okayama Prefecture, completed graduate studies in architecture at Waseda University.
While a student in the architecture design laboratory, he was in charge of a project to revitalize a community in a marginalized village.
After graduation, joined CURIOSITY.INC, a design firm working on interiors, graphics, and products.
After retiring, he spent one year working at a residential construction site in the mornings and continued working at a design office in the afternoons before establishing Tyler Design Office in 2012. He is based in Tokyo and Okayama.
