Brewery History
Takachiyo Sake Brewery, established in 1868, has a rich heritage rooted in the transformative period of Japan's Meiji era. The brewery was founded in the first year of Meiji, a time when Japan was undergoing significant modernization and change. Despite the evolving landscape of the country, Takachiyo has remained dedicated to the traditional craft of sake brewing, blending time-honored methods with a commitment to high-quality production.
As the brewery grew, it developed a reputation for its dedication to producing high-quality sake. The use of the rare ‘Ippon-shime” sake rice, is evident of Takachiyo’s commitment to excellence. This rice is a fixed variety created through artificial crossbreeding, with "Gohyaku-bu" as the mother and "Toyohikari" as the father. Unlike the "elegant and dry" taste typical of "Gohyaku-bu" rice, this sake rice produces a sake with more of the rice's natural flavor. It is well-suited for brewing "junmai" sake, as it retains the rice's distinctive qualities. However, it requires careful handling; for instance, during the washing stage, "limited water supply" must be applied to prevent the rice from becoming sticky, which makes it challenging to handle in mechanized breweries. The quality in the production have ensure Tachiyo to win multiple Gold Awards in National Sake Competition.
Regionality
The terrain surrounding Takachiyo Sake Brewery is characterized by a mix of coastal and mountainous landscapes. Niigata Prefecture features a diverse geography that includes fertile plains, rolling hills, and rugged mountains. This varied terrain contributes to the region’s distinct climate and influences the local agriculture, including rice cultivation, which is vital for sake production.
Niigata Prefecture experiences a climate that is well-suited for sake brewing. The region has a humid continental climate with distinct seasonal variations.
