Takeno Shuzo : In/Ei 2019

Characteristics and tasting advice for In/Ei 2019 by Takeno Shuzo

Tasting

Nose

In/Ei 2019 reveals lactic aromas accompanied by citrus notes, forming a bouquet that is both rich and delicate.

Palate

The texture is remarkably full-bodied, supported by a very delicate acidity. The lactic profile defines the entire tasting experience, offering a harmonious and well-balanced expression.

Food pairings and serving suggestions

This sake pairs particularly well with foie gras cooked in broth and Fourme d'Ambert. It also complements lobster and fennel beautifully. For optimal tasting, serve between 6 and 12°C.

Mixology

We recommend enjoying this sake without embellishment in order to fully appreciate its complexity and unique character.

A modern sake from Kyoto with a lactic, delicate profile

Takeno Shuzo, a historic sake house from Kyoto

Takeno Shuzo, a historic sake house established in Japan in Kyoto Prefecture, was founded in 1947 through the union of four sakaguras forced to close. Now run by Yoshiki, a sixth-generation master brewer, the estate perpetuates ancestral know-how on the Kyotango Peninsula. The company stands out for its commitment to local resources, producing its sakes almost exclusively from Kyoto rice, notably the proprietary Kamenoo variety. This two-generation collaboration within the House perfectly illustrates the alliance between traditional heritage and the contemporary approach that characterizes Takeno Shuzo.

In/Ei 2019, a cuvée inspired by Japanese folklore

The name In/Ei carries strong symbolic and conceptual meaning. The term “IN” refers to the crane, while “EI” refers to the five wings of a yokai, an imaginary creature from Japanese folklore. The producer wanted to create a sake that does not exist in the real world, drawing inspiration from the universe of Japanese writer Junichiro Tanizaki.

This cuvée is made from the Evolving Kamenoo variety, born from extensive research carried out by the Takeno House. The original Kamenoo rice, developed in 1893 in Yamagata Province, was revived in 2007 and cultivated by Kunio Yoshioka. This variety notably enabled Takeno Shuzo to win first prize at the 2010 National Sake Competition in the Junmai category. In/Ei 2019 stands out for its secret fermentation techniques and small-quantity production, making each vintage a one-of-a-kind cuvée.