Made with rice grown just 20 minutes away and a proprietary yeast. You’ll get giant aromas that change on every revisit. There’s some Ginjo fruit plus a rich cocoa and caramel leaping from the glass due to the Honjozo (brewer’s alcohol) used to extract extra aroma and texture.

Enjoy as an aperitif with creamy cow’s milk cheeses, pastas like Carbonara and Primavera, foie gras or pizza. Serve at any temperature.

Takeda Shuzo is located in the coastal fishing village of Joetsu. Seizaemon Takeda started brewing in Kamiko Funatsu, a small fishing boat moorage, at the end of the Edo Period (1866). In 1990 Shigenori Takeda was appointed the current director and he is now joined by his son Haruki (10th gen). Only two other brewery workers.

https://www.katafune.jp/