富士高砂酒造

A hundred years of water

高砂

Takasago

One Hundred Years of Rain.

Mt. Fuji's snowmelt takes a century to reach us. We have been waiting here since 1830.

FujinomiyaAt the foot of Mt. Fuji
Est. 1830Unbroken brewing heritage
100-Year SpringNaturally filtered snowmelt
YamahaiPatient starter culture
IWC Gold × 32019 · 2022 · 2024
Noto Toji LineageCraft carried forward

Terroir · Fujinomiya, Shizuoka

The Mountain Brews the Sake.
We Simply Help.

Snow falls, melts, and travels through layers of volcanic rock for nearly one hundred years. When it finally rises beneath the brewery, it is ultra-soft, clear, and alive.

Since 1830, the brewers of Takasago have paired that water with local rice and the patient discipline inherited from Noto toji.

“Sake does not betray you.”

Brewers working among steaming wooden vats inside a traditional sake brewery

The water journey

100 Years in the Making.
Every Drop.

Clear spring water running over dark volcanic basalt
Map of Japan marking Shizuoka and Fujinomiya

Mt. Fuji snowmelt filters through volcanic basalt for a century before emerging as spring water.

  1. 01Snow
  2. 02Basalt
  3. 03Spring
  4. 04Sake
3,776 mMount Fuji elevation
100 YearsUnderground filtration journey
Ultra-SoftGentle spring water
Local RiceIncluding Fujinomiya Yamada Nishiki

The Noto Way

Patience as a Brewing Technique

A method shaped by living cultures, delicate water, and work that refuses shortcuts.

Yamahai Starter

Native lactic-acid bacteria are trusted to build depth naturally, slowly, and without haste.

Steamed rice resting in cloth during Yamahai preparation

Ultra-Soft Water

Gentle spring water asks for longer fermentation and rewards it with a rounded finish.

A single droplet landing on clear water

Living Koji

The brewery's microbial environment and careful hands shape every Yamahai starter.

Brewer's hands working through rice koji
Choose the way that takes more care. The sake will answer.

Hands behind the bottle

The Kurabito

Portrait representing Fuji Takasago's master brewer

Koji OnoToji · Master Brewer

“Preparation is eighty percent; the work is twenty.”

Portrait representing Fuji Takasago's deputy toji

Kagenori MatsuyamaDeputy Toji

“Spare no effort. Brew with sincerity.”

Portrait representing Fuji Takasago's brewery lead

Naoki HayakawaKashira · Brewery Lead

“Create steadily, one day at a time.”

From the foot of Mt. Fuji

Sake Ichiban Selects

Takasago Yamahai Junmai Karakuchi 720ml bottle

Yamahai Junmai
Karakuchi

DryRichCrisp
720 mlCheck availability
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Takasago Yamahai Junmai Ginjo 720ml bottle

Yamahai
Junmai Ginjo

FloralGentleUmami
720 mlCheck availability
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Takasago Yamahai Honjozo 720ml bottle

Yamahai
Honjozo

SoftMellowSmooth
720 mlCheck availability
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The Fuji Mountain Set

Three expressions of one mountain's water.

Explore the range
Miso-glazed fish, salmon, tofu and sake arranged on a dark dining table

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
Charcoal chicken

Temperature guide

Karakuchi: 10–15°C
Junmai Ginjo: 8–12°C
Honjozo: 12–16°C
Warm: 40–45°C

IWC Gold × 32019 · 2022 · 2024
ISC GoldInternational Sake Challenge 2019
Since 1830Brewing beside Fujisan Hongu Sengen Taisha

The Mountain Waited 100 Years.
You Don't Have To.

From the foot of Mt. Fuji to your table in Australia.

Please enjoy sake responsibly. Product availability, vintages, awards and serving guidance may change; confirm current details on the product page.