TAKENO Sake Brewing was formed in 1947 through the union of four local breweries on the Tango Peninsula in Kyoto Prefecture, where it sits beside rice paddies that were the site of the first agricultural land reform in the prefecture. The brewery produces its sakes almost exclusively from Kyoto-grown rice, including the proprietary Kamenoo variety, with sixth-generation master brewer Yoshiki continuing the family's craft. The Asahikkurabu series is distinguished by a subtle natural carbonation achieved through a special method that retains carbon dioxide produced during fermentation.
