"Japanese Sake" to "Worldwide Sake"

light	fresh	fruity	soft
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sharp	dry	sweet	rich
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About Brewer

Prior to the return of current Head Brewer, Seiichiro Otsuka, in 2010 – at 30 years of age – this particular brewery used only two tanks for catering to the local market. After being inspired by Sakaya Hachibei and their Yamahai Junmai – produced in Mie Prefecture – Ostuka set about creating a new brand, which became Take Suzume. Having practiced Kendo from a young age, wherein his uniform was emblazoned with the family crests of take – bamboo – and suzume – a sparrow, he wanted to bring the same strength and resolution to the brewing craft, thus the compound name. Concentrating on the yamahai method, Otsuka takes a hands-on role in brewing, with assistance from his wife and father, aiming to create sake of a high grade that displays grit and substance. With ongoing investment in upgraded equipment, both the quality and consistency of the sake have been elevated substantially since 2014, reflecting the soulful nature of the craftsman.

About Product

Typical of yamahai-style sake bearing the name Takesuzume, there is a heft and a weight to this that still manages to display restraint and sophistication. A distinctive aroma, inherent freshness, and structured dry body marks further ground for an ever-evolving brewer.

Suitable Dish

Boiled fat rockfish, Kinki, flatfish, etc. Tofu pickled with miso, smoked cheese, pork sauté (with BBQ sauce), grilled lean beef (with garlic), roast pork, steamed meatball dumplings, etc.

Recommended Temperature Range

Around 10℃

Recommended Vessel

Thin mini tumbler

Location