Although Takahiro Nagayama is the 5th generation of his family to head the Taka Brewery, his sensibilities for sake making come by way of Burgundy. While working with Philippe Pacalet he developed a passion for terroir, in particular the influence of limestone on the wines of Chablis. When he returned to Japan he brought these ideas with him and began making sake through a winemaker’s lens. He grows his own rice on limestone rich soils and uses water from a limestone-rich spring. All that minerality definitetly shines through. It’s clean and crisp, with layers of green melon, wet stone, pineapple and mint. A true grower-producer sake that would pair well with any herb-driven dish, salads or fish with chimichurri sauce.
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