富士高砂酒造
A hundred years of water
高砂
Takasago
One Hundred Years of Rain and Snow.
Rain and snowmelt from Mt. Fuji take a century to reach the brewery. Takasago has been waiting for it here since 1830.
Terroir · Fujinomiya, Shizuoka
The Mountain Brews the Sake.
We Simply Help.
Rain and snow fall on Mt. Fuji and travel through layers of volcanic rock for around one hundred years. The spring that emerges at the brewery is ultra-soft, clear, and has never run dry since the day Takasago was founded.
Since 1830, without a single pause, the brewers of Takasago have paired that water with rice grown mainly in Shizuoka and techniques handed down by Noto toji.
“Sake does not betray you.”
The water journey
100 Years in the Making.
Every Drop.
Rain and snowmelt filter through Mt. Fuji's volcanic rock for a century before emerging as spring water.
- 01Rain & Snow
- 02Volcanic Rock
- 03Spring
- 04Sake
The Noto Way
Patience as a Brewing Technique
A method shaped by living cultures, delicate water, and work that refuses shortcuts.
Yamahai Starter
Lactic-acid bacteria living in the brewery raise the starter slowly over a long time. The result is gentler and softer than the bold, acidic yamahai of Tohoku and Hokuriku.
Ultra-Soft Water
Ultra-soft water ferments weakly and makes brewing harder, but it gives Takasago its soft texture and faint natural sweetness.
Native Microbes
Microbes that live in the brewery itself shape every Yamahai starter, giving Takasago a flavour found nowhere else.
Hands behind the bottle
The Kurabito
Koji OnoToji · Master Brewer
“Preparation is eighty percent; the work is twenty.”
Kageyuki MatsuyamaDeputy Toji · Rice Preparation
“Spare no effort. Brew with sincerity.”
Naoki HayakawaKashira · Fermentation & Pressing
“Create steadily, one day at a time.”
From the foot of Mt. Fuji
Sake Ichiban Selects
Yamahai Junmai
Karakuchi
View this sake
Yamahai
Junmai Ginjo
View this sake
Yamahai
Honjozo
View this sake
Taste All Three
Three yamahai expressions of one mountain's water.
Pairing
Sake as Soft as the Water That Made It
Japanese table
Miso-glazed fish
Karaage
Sashimi
Yakitori
Soft
cheese
Australian table
Ocean trout
Kingfish crudo
Roast mushrooms
Triple-cream
brie
Lasagne
Temperature guide
Karakuchi: 10–15°C
Junmai Ginjo: 8–12°C
Honjozo:
12–16°C
All three are also great warm: 40–45°C
The Mountain Waited 100 Years.
You Don't Have To.
From the foot of Mt. Fuji to your table in Australia.
