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International-standard taste produced from a small brewery

This is a full-bodied and mellow sweet sake blended with five flavors. This is one of the leading sakes in Japan and has twice won the IWC Top Award. Please relish this exquisite taste that has been approved by those from around the world.

  • Daiginjo  Katafune(Tobin Specifications) Daiginjo  Katafune(Tobin Specifications) [Top-quality sake brewed from rice grains milled to 50% of weight or less]
    This is wonderful sake made with both traditional and the latest techniques. This is a treasured drink that was never previously released by our brewery.

    Suggested retail price(JPY):
    720ml ¥5,000(Including vanity case)
  • Junmai Daiginjo  Katafune Junmai Daiginjo  Katafune [Top-quality sake brewed without added alcohol or sugar from rice grains milled to 50% of weight or less]
    This is a luxurious drink with both the brilliance of daiginjo and the richness of junmai that is even praised by willful connoisseurs. Please make sure to relish the depth of this Japanese sake.

    Suggested retail price (JPY):
    1800ml ¥5,300 / 720ml ¥2,600
  • Junmai Ginjo  Katafune Junmai Ginjo  Katafune [Sake brewed without added alcohol or sugar from rice grains milled to 60% of weight or less]
    This is excellent sake in the authentic style made with just rice and rice-malt. This taste can be called the origin of rich and mellow Japanese sake that fully draws out the flavor of the rice inherent in sake from Japan.

    Suggested retail price (JPY):
    1800ml ¥3,500 / 720ml ¥1,800
  • Junmai  Katafune Junmai  Katafune [Sake brewed without added alcohol or sugar]
    This is a popular kind of sake made with just rice and rice-malt. Please feel free to enjoy the “blessings of the land.”

    Suggested retail price (JPY):
    1800ml ¥2,300 / 720ml ¥1,200
  • Tokubetsu Honjozo  Katafune Tokubetsu Honjozo  Katafune [Special pure sake brew]
    This is a fragrant drink which can be enjoyed by anyone. This is great either warmed up or cooled down because it has a light feel when drunk in addition to the depth of its flavor.

    Suggested retail price (JPY):
    1800ml ¥2,100 / 720ml ¥1,100

Winner of the 2015 IWC Trophy

“Katafune” from the Takeda Shuzo won the trophy (top award) in the Japanese Sake/Honjozo (Pure Sake Brew) Category at a competitive show with international authority (IWC: International Wine Challenge) in 2015. This is the second time that “Katafune” has won this trophy (top award) following on from its triumph two years ago in 2013.

There were entries by 44 kinds of Japanese sake from 44 breweries in the Honjozo Category in 2015. These sakes were given gold medals, silver medals, bronze medals or recommend sake prizes. The winner of the trophy was chosen as the top award from among the sakes given gold medals.

IWC IWC

IWC

The International Wine Challenge (IWC) is a wine competition that is held every April in the United Kingdom. The Sake Category was established at this event in 2007. More than 300 judges taste wines and sakes over two weeks to decide the winners in that year.

Other Awards

National Research Institute of Brewing

1990 Gold Award
1991 Gold Award
1992 Gold Award
1993 Gold Award
1997 Gold Award
2000 Gold Award
2004 Gold Award
2006 Gold Award
2010 Gold Award

U.S. National Sake Appraisal

Year Category Exhibited Sake Brand Prize
2015 Ginjo Category Katafune Junmai Ginjo Gold Award
2014 Ginjo Category Katafune Junmai Ginjo Gold Award
2013 Ginjo Category Katafune Junmai Ginjo Silver Award
2012 Daiginjo B Category (Polished grain rice ratio: 50% or less) Katafune Daiginjo Gold Award
Junmai Category Katafune Junmaishu Silver Award
2011 Daiginjo B Category (Polished grain rice ratio: 50% or less) Katafune Daiginjo Gold Award
Katafune Junmai Daiginjo Gold Award

Kanto-Shinetsu Sake Awards

*Only those that won the Excellence Award

Year Number Category and Prize
2015 85th Junmai Category Excellence Award
2014 84th Ginjo Category Junmai Category Excellence Award
2012 82nd Ginjo Category Junmai Category Excellence Award
2011 81st Ginjo Category Excellence Award
2010 80th Ginjo Category Kanzake (Warm Sake) Category Excellence Award
2009 79th Ginjo Category Kanzake (Warm Sake) Category Excellence Award

Story of Katafune

The Japanese sake “Katafune” has been made in accordance with traditions that have held fast since the closing days of the Edo Period (1603 to 1868) for 150 years from our establishment. We will now take a look at the brewing processes of Katafune.

Story of Katafune

From Polished Rice to Steamed Rice

First, we polish the rice to shave off the unnecessary parts of unpolished rice. Next, we wash and submerge this rice in water. After this, we steam the rice until it is in a condition like that of elastic okowa (glutinous rice steamed with red beans). “Koshitanrei,” “Koshiibuki” and “Yamadanishiki” are used for the rice in Katafune.

From Polished Rice to Steamed Rice

Koji Making , Shubo Making , Moromi Making

【Koji Making】
We sprinkle koji (mold grown on rice) over the steamed rice and then leave for about two days and nights in a kojimuro (room for producing koji) kept at a high temperature and high humidity. The best koji is produced over these two days by being carefully controlled with a human touch day and night while ensuring a balance between the shape and temperature.
【Shubo Making】
We make “shubo (yeast mash)” to cultivate in large quantities the yeast that governs the alcohol fermentation. We mix the koji and some water into the steamed rice. We then add yeast and leave to propagate over about two weeks. The “shubo” that develops the yeast to produce the alcohol can be called the “mother of sake.”
【Moromi Making】
We transfer the shubo to a large tank. We then divide and mix together the rice, koji and water three times. The koji mold converts the rice starch to sugar here. This sugar is then transformed into alcohol by the shubo (= fermentation). The fluid at this time is called “moromi (main fermenting mash).” We use the underground water on our premises for the water necessary here. We have used this underground water since we first started sake brewing in this area. However, in fact, this water is somewhat hard and so it is hard to handle in sake brewing. Nevertheless, it is because of this water that Katafune gets its featured richness and sharpness. Moreover, carefully supplying moromi at low temperatures adds a good taste to the sake and harmonizes the five flavors.

Squeezing and Filtration

We squeeze the completed moromi and then divide it into sake and sake lees. We then filter this in order to remove the impurities that give rise to odors.

Squeezing and Filtration

Heating and Storage

Yeast fungus and enzymes will remain in the sake even with filtration. This has the potential to alter the taste of the sake. Therefore, we perform low-temperature heat sterilization called heating to stabilize the quality of the sake. It is usual to raise the temperature of all sake at once with a machine in this process. However, we immerse our bottled sake in hot water and slowly warm each bottle one by one (this process is called “binkanhiire”). We then store our sake at low temperatures. This carefully ferments the sake to increase the sweetness and taste.

Company Profile

History

1866 Seizaemon Takeda started brewing in Kamiko Funatsu, a small fishing boat anchorage, at the end of the Edo Period (1603 to 1868)
1990 Masanori Takeda was appointed the current representative director (ninth generation)
Present Day The ninth generation representative director Masanori Takeda is continuing to protect and brew the taste of Katafune together with his son Takeshi (tenth generation)

Basic Information

Company Name Takeda Shuzo Co., Ltd.
Address 171 Kamikobunatsuhama,
Ogata-ku, Joetsu-shi, Niigata
949-3114
TEL +81-25-534-2320
FAX +81-25-534-4542
Representative Director Masanori Takeda
Number of Employees 4
Year of Establishment 1866
Takeda Shuzo Co., Ltd.

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