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.
“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.
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.
|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|
*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|
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.
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.
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.
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.
|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)|
|Company Name||Takeda Shuzo Co., Ltd.|
Ogata-ku, Joetsu-shi, Niigata
|Representative Director||Masanori Takeda|
|Number of Employees||4|
|Year of Establishment||1866|