Putting together the pieces
Takanami Sake Brewery marks its 148th year of brewing with its first overseas venture, featuring a series of artworks from Singapore-born finger painting artist Adeline Yeo Matsuzaki. Each of the six limited edition bottlings of sake are represented with a portion of artwork from Yeo’s creation, Waiting for Glory, which is a spirited rendition of the brewery’s name which means ‘big wave’. Motoharu Nagahara, the 7th generation president of the brewery, is also the sake master with a special interest in perfecting the koji making, thanks to his academic background in microbiology - he uses an original Nagano strain of yeast for their complex brews.
» Jyunmaishu This style of sake reveals the most flavour of rice, in this case, the Miyamanishiki rice from Shiojiri which is polished to 65%. Mellow when served warm, it’s also best paired with food like tempura.
» Genshu Namasake At 19% ABV, this Honzoju-shu is bottled undiluted and unpasteurised, giving rise to a creamy and fruity style.
» Junmai Ginjyo Miyamanishiki rice from Nagana prefecture is milled to 55% for its subtly rich, smooth and textured palate.
» Junmai Daiginjyo With Miyamanishiki rice, this rich, elegant and smooth sip appeals to refined palates, thanks to a slow fermentation at low temperature to coax out more flavours.
» Tanreikarakuchi An artisanal style sake made from Miyamanishiki rice milled to 70%, this complex and yet light and dry sake reveals layers of flavour.
» Daiginjyo Made from Yamadanishiki rice milled to 39%, this is a clean tasting signature sake that won the Gold Prize at the Japan Sake Awards 2019.