Maison Takeno

Maison Takeno represents a very special reality in the landscape of this famous Japanese drink. Its origins date back to 1864, when it was created in Kyotango, Kyoto Prefecture, right near a temple, which was later destroyed during the war. It was not until 1947, at the end of World War II, that Maison Takeno was refounded by four Sakaguras. The Maison is located in a privileged area full of high-quality rice producers. For the production of its range of Sake, Takeno uses all locally grown rice, particularly of the kamenoo variety, with the exception of the Asahi rice used to make the Asahi Kurabuu label, which comes from a farmer from the Shiga region.
Sake, Japan's most famous alcoholic beverage is made from just a few natural ingredients: rice, water, koji and yeast. Only rice of the Sakamai variety, which is characterized by large grains that can absorb a lot of water, is used for Sake. The rice grains are processed using a smoothing process, which preserves only the heart of the rice. After resting for about a month, the rice is washed and then left to soak in water for a short time before being steamed. The quality of the water is a key element in making excellent Sake; it must, in fact, be light and very pure. Another typical ingredient in the preparation of Sake is koji, a fungus that performs the important function of transforming rice starch into sugar, so as to promote fermentation, which takes place with the addition of the classic yeast Saccharomyces cerevisiae and lasts about a month. This is followed by gentle gravity pressing, which naturally separates the liquid from the solid parts.
At this point, the Sake preparation stage is completed. Only at a later stage is it decided whether to proceed with the blending of different batches in order to achieve the desired result in terms of taste. Usually sake is aged for a short period, which can vary from a few weeks to a few months and rarely reaches a year. Today the Takeno Maison is run by Yoshiki, who represents the sixth generation and continues to produce high-quality Sake with an innovative spirit and a desire to surprise enthusiasts with cuvées with an original profile, outside the classic and traditional schemes. This is a niche production, made in a limited number of bottles and dedicated to the great connoisseurs.