Takasago Ginga Shizuku Divine Droplets Sake (300ML) Front Label
Takasago Ginga Shizuku Divine Droplets Sake (300ML) Front LabelTakasago Ginga Shizuku Divine Droplets Sake (300ML) Front Bottle ShotTakasago Ginga Shizuku Divine Droplets Sake (300ML) Back Bottle Shot

Takasago Ginga Shizuku Divine Droplets Sake (300ML)

    300ML / 0% ABV
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    4.1 28 Ratings
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    4.1 28 Ratings
    300ML / 0% ABV

    Winemaker Notes

    A prominent fragrance, a clean and fresh taste, with flavor deep into the recesses. Truly one of the "Rolls-Royces" of saké.

    Each year, after the temperature drops below 14 Fahrenheit, Takasago builds an Ice Dome outside the main kura building. It is an igloo inside of which the temperature stays about 28 F, with 90% humidity and no wind The low temperature means "nasty bacteria" cannot survive, allowing them to make clean, pure, ultra-premium saké. Additionally, they separate the clear saké from the fermenting rice lees not by pressing, but rather by putting it into canvas bags and allowing the saké to drip out slowly overnight.

    Critical Acclaim

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    Takasago

    Takasago Shuzo

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    Takasago Shuzo, Japan
    Takasago Shuzo Winery Image
    Takasago Shuzo was originally established in 1899 in Asahikawa City in Hokkaido, under the name Kohiyama Shuzo (our family name). We struggled, but continued to produce sake during the war. In 1965, we merged with another sake brewer in Asahikawa, and changed our company name, as well as the name of our sake, to Takasago. Our white-walled kura, built in 1909, is one of the more attractive buildings in Asahikawa.

    Asahikawa has been called "the Nada of the North," because there was at one time a lot of sake being brewed there, and we are the oldest sakagura in the area. It is cold here, with the temperature regularly falling to -20C.

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    The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.

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    Saké with the highest milling requirement at 50%, so that 50% of each grain of rice remains unmilled, is called Junmai-Daiginjo. It is, just like Junmai and Junmai-Ginjo, made up solely of water, koji mold, yeast and rice. The categories of saké are established not by rice variety, but by polishing or milling percentages; this category is the highest.

    PBC9223142_0 Item# 92025

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