Sake specs
- Prefecture
- Wakayama (和歌山)
- Rice type
- Gohyakumangoku (五百万石)
- Polishing rate (semaibuai)
- 60%
- Alcohol content
- 18%
- SMV
- +3.0
- Acidity
- 2.4
Takagaki Junmai Kirari (喜楽里純米原酒) is made using 100% Gohyakumangoku rice that has been polished to 60%. It is brewed in the cold season using Wakayama yeast. It is fermented slowly and for an extended period at a low maximum temperature of 10°C, just like Daiginjō, and could otherwise be labelled as a junmai ginjō.
About the brewery
- Brewery
- Takagaki Shuzō
- Name in Japanese
- 髙垣酒造
- Address
- 1465 Ogawa, Aridagawa, Arida-gun, Wakayama 643-0142
- Phone
- 0737-34-2109
- Website
高垣酒造 – 高野山の麓にて天保11年創業の小さな老舗蔵
takagakishuzo.com
Nestled in the mountains of Aridagawa, Wakayama Prefecture, Takagaki Shuzō is a sake brewery with a history dating back to 1840. Founded in Ogawa, Aridagawa-chō, along the historic Kōya Highway leading to the sacred Mount Kōya — a World Heritage Site associated with the revered monk Kukai (Kōbō Daishi) — the brewery has been an enduring part of the region's cultural fabric for over 180 years.
Takagaki Shuzō has remained committed to preserving the art of handmade sake brewing since its inception. Working in harmony with nature, the brewers developed their fermentation methods, honing their craft through generations. Their unwavering passion and dedication to quality have resulted in a sake renowned for its gentle, refined flavours — a local treasure cherished by the community.
The brewery's flagship brand, Ryujinmaru (龍神丸), draws inspiration from the Kōya-Ryujin Skyline. This breathtaking route links Mount Kōya to Ryujin Village. The road ascends Mount Gomadan, known as the "roof of Kishu," in a climb that evokes the image of a dragon soaring into the heavens. This powerful imagery reflects the bold character of Ryujinmaru itself — a sake with a striking aroma and flavour, leaving a vivid impression even on those new to sake.
Ryujinmaru is crafted with meticulous care. It uses 100% premium sake rice and undergoes a long, slow fermentation process at a low temperature of 10°C. Every step, from brewing and pressing to bottling, storage, and shipping, is executed precisely, blending technical mastery with generations of experience to create an exceptional, well-balanced sake.
In contrast, Kigaruri, another of Takagaki Shuzō's creations, offers a lighter, more delicate profile. By applying heat during the brewing process, excess heaviness is gently removed. At the same time, the sake's natural umami is carefully sealed within. The result is an elegant, understated flavour reminiscent of seared toro salmon — rich yet light, with every nuance thoughtfully preserved.
Through dedication to tradition, innovation, and an unyielding pursuit of excellence, Takagaki Shuzō continues to honour its legacy while crafting sake that connects people to Wakayama's history, landscape, and spirit. Whether through the bold character of Ryujinmaru or the graceful refinement of Kigaruri, each bottle tells a story of craftsmanship, perseverance, and the timeless allure of Japan's sake culture.
Takagaki Shuzō has remained committed to preserving the art of handmade sake brewing since its inception. Working in harmony with nature, the brewers developed their fermentation methods, honing their craft through generations. Their unwavering passion and dedication to quality have resulted in a sake renowned for its gentle, refined flavours — a local treasure cherished by the community.
The brewery's flagship brand, Ryujinmaru (龍神丸), draws inspiration from the Kōya-Ryujin Skyline. This breathtaking route links Mount Kōya to Ryujin Village. The road ascends Mount Gomadan, known as the "roof of Kishu," in a climb that evokes the image of a dragon soaring into the heavens. This powerful imagery reflects the bold character of Ryujinmaru itself — a sake with a striking aroma and flavour, leaving a vivid impression even on those new to sake.
Ryujinmaru is crafted with meticulous care. It uses 100% premium sake rice and undergoes a long, slow fermentation process at a low temperature of 10°C. Every step, from brewing and pressing to bottling, storage, and shipping, is executed precisely, blending technical mastery with generations of experience to create an exceptional, well-balanced sake.
In contrast, Kigaruri, another of Takagaki Shuzō's creations, offers a lighter, more delicate profile. By applying heat during the brewing process, excess heaviness is gently removed. At the same time, the sake's natural umami is carefully sealed within. The result is an elegant, understated flavour reminiscent of seared toro salmon — rich yet light, with every nuance thoughtfully preserved.
Through dedication to tradition, innovation, and an unyielding pursuit of excellence, Takagaki Shuzō continues to honour its legacy while crafting sake that connects people to Wakayama's history, landscape, and spirit. Whether through the bold character of Ryujinmaru or the graceful refinement of Kigaruri, each bottle tells a story of craftsmanship, perseverance, and the timeless allure of Japan's sake culture.
