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Toji and president Takahiro Nagayama spent time apprenticing at iconic burgundy producer Pacalet to make sake that had the same intensity and tension as the greatest wines n the world. The limestone in the water, the strong and elegant use of yeast #9, and highly focused production result in a sake that is vinous while still undeniably nihonshu in style.
Taka is made in
The 4th generation President/toji master brewer Takahiro Nagayama is passionate about his estate grower-producer style sake, allowing him to brew sake that represents his personality and to reach all the people who drink it. Taka’s motto is “think globally, act locally,” and he uses all rice from western japan to echo this commitment. Taka set out to make sake that could make just as much of an impact as wine, with the tension and minerality to keep people drinking glass after glass.
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