Takeda Natsu no Nigori Katafune Junmai

Takeda Natsu no Nigori Katafune Junmaishu (純米 夏のにごり酒) is a nigorizake with an elegant, crisp sweetness crafted in Takeda's unique handmade brewing process. Since 2010, Takeda has used Koshitanrei rice, resulting in sake with a sweeter, richer flavour. The taste of the crisp white moromi and the elegant, clean sweetness should be enjoyed in a well-chilled glass.

Takeda brews the Natsu no Nigori with its acidic lactic taste for summer. The Summer Nigori has a history of nearly 20 years and has been attracting fans with its unique 'tanrei amakuchi' (淡麗甘口) flavour unique to Niigata.

Takeda Shuzōten is a small brewery in Joetsu, Niigata Prefecture, with only four employees. In 1866, Takeda Seizaemon (竹田清左衛門) founded the brewery in Kamikofunatsu, a busy fishing port. Takeda Shigenori (竹田成典) is running the brewery in the ninth generation with his son Haruki (春毅), aiming at preserving the distinct taste of Katafune.

Katafune (潟舟) derives from the 'lagoons' (潟) scattered across the dunes and the 'boats' (舟) of Kamikofunazu in the place name. The area around the brewery, from Kakizaki to Naoetsu, has many lagoons, so the rainwater is filtered by these dunes and turns into rich, high-quality groundwater ideal for brewing. The quality of the sake is fluffy and rounded, with a sweetness harmonising with its dryness, compared to Niigata's usually light and dry types. Takeda asks its contract farmers to produce no more than eight bales of rice per hectare to ensure its high quality.