Brewery History
Otsuka Jozo began brewing in 1884, but its current style came about in 2010 when 6th generation owner Seiichiro Otsuka returned to the brewery. Until then, Otsuka Jozo had only produced sake for local customers. Mr. Otsuka was so impressed with Gensaka’s Hachibei Yamahai sake that he took on years of apprenticeship there. Upon his return to Otuska Jozo, equipped with new knowledge and experience, this becomes the birth of the Takesuzume brand.
Takesuzume’s name originates from Mr. Otsuka’s lifelong passion for Kendo; in competitions, he would have his family emblem of a sparrow(suzume) on his bamboo(take) sword for good luck. Mr. Otsuka performs most of the brewing work by himself, with some support from his father and his wife. Takesuzume is carefully brewed in small batches of less than 800 litres, but there have been a noticeable increase in quality due to new equipments as well as growing experiences.
Regionality
Otuska Jozo is located in Ibi, Gifu Prefecture is known for having multiple mountains in the area over 1200m tall, including Mt. Kaitsuki, Mt. Kanaguso and Mt. Ibuki, but the region also has numerous streams, waterfalls, ponds and valleys contributing to its overall natural beauty. Char and Ayu fish swim in the rivers and ponds as if to prove the cleanness of the waters.
Otsuka Jozo uses Yamada Nishiki rice grown next to the brewery by contracted farmer to create an unfiltered Junmai sake with no additives. The brewery uses water drawn from subterranean rivers in the area, which adds touches of umami and acidity to the sake, showcasing the specialties of the area.
