Made with dewasansan rice unique to Yamagata prefecture and considered the identity of local Yamagata sake. As owner Aisawa-san says “Fresh rice + pure water = perfect sake!” Takenotsuyu also uses custom-blended local yeasts, which give this sake big, delightful aromas. Aisawa-san invented this sake specifically for the American importer floating world, knowing how much we in the US love “rich yet light” bold and bright sake. This is a perfectly well-balanced, bold yet delicate sake.
Stats:
- Prefecture: Yamagata
- English Name: “Moon Mountain’s Dew”
- Rice type: Dewasansan & Miyamanishiki (local)
- Rice polishing: 60%
- Alcohol: 18%
- Yeast: custom local
- SMV: +5
- Acidity: 1.5
- Serve: Chilled
Takenotsuyu lies at the foot of Mt. Haguro, home to one of Japan’s most holy Shinto & Buddhist shrines. For generations, Takenotsuyu has brewed sake for use in the rituals of the shrine. Master brewer & owner Masao Aisawa is proud to grow all of the rice used to make their unique sake, most of which are rare varieties only grown in this region of Yamagata Prefecture. The Shonai region of Yamagata has long been one of Japan’s premier grain producing regions, blessed with a good climate and lush nature. The brewery is surrounded by the “three Dewa mountains” whose waters flow down to provide the brewery its clear, soft water.