Founded in 1899 in the western outskirts of Niigata City, Takano Shuzo brews its flagship Koshijifubuki using long-term low-temperature fermentation rooted in the Echigo toji tradition. The brewery draws on the blessings of the Shinano River basin, and all sake from daiginjo down to everyday expressions is crafted using the same slow ginjo method. Niigata-grown rice and a proprietary in-house yeast developed over more than 18 years give the range its distinctly soft, clean character.
