Taka

Taka is a brand taken from the name of the 5th generation brewery owner Takahiro Nagayama, and is a Junmai sake with the concept of 'healing and rice taste'.
It is a dry Junmai sake, and the gentle taste inherent in rice spreads gradually. While being a sharp dry Junmai sake using medium-hard water, it suppresses excessive sweetness and brings out the essential umami of the raw rice. Rather than the wine-like nuances that emphasize gorgeous aromas and acids seen in the recent sake boom, they emphasize the traditional balance that adheres to the tradition of sake.
The most important thing is 'sake that can be drunk continuously', pursuing a healing taste rather than flashy aromas or excessive sweetness. They aim for a sake quality that can be drunk slowly without getting tired, like a kimono beauty.
Using medium-hard water originating from Akiyoshidai, they use sake rice such as Yamada Nishiki and Omachi produced locally in Ube. Expressing the essential umami of rice while making the sake sharp with the hard texture of minerals in the preparation water.
Embodying the philosophy of brewing only Junmai sake conscious of international standards, expression of terroir, and protection of the local environment through cooperation with agriculture, the dry sake quality with rice umami and sharpness is easy to match with a wide range of dishes, and has particularly good compatibility with Japanese food.