Takeno Shuzo : Kamenoo Kurabu

Characteristics and tasting advice for Kamenoo Kurabu by Takeno Shuzo

Tasting

Nose

The nose is fresh and gentle, revealing aromas of cherry, morello cherry, and red berries. Floral notes of honeysuckle and jasmine bring a pleasant freshness, accompanied by hints of white fruit.

Palate

On the palate, this sake offers notes of cherry, morello cherry, and red berries. The fruity, fresh profile stands out for its finesse and elegance.

Finish

The finish shows a slight bitterness reminiscent of plum, adding complexity on the back of the palate.

Food pairings and tasting moments

Kamenoo Kurabu pairs perfectly with gravlax salmon, a goat cheese and spinach puff pastry, or a cherry clafoutis. It is recommended to serve this sake between 6 and 12°C to fully appreciate its aromas.

Mixology

This exceptional sake is best enjoyed neat, without adornment, to preserve all the subtlety of its aromatic profile.

A modern, fruit-forward sake from the Kyotango Peninsula

Takeno Shuzo, a historic sake house from Kyoto

Founded in 1864 in Kyoto Prefecture, Takeno Shuzo was reborn in 1947 from the union of four sake breweries destroyed during the war. Located in Kyotango, this Japanese sake house benefits from fertile terroir and exceptional water. Under the leadership of Yoshihei Yukimachi and his son Yoshiki, sixth-generation toji, Takeno Shuzo cultivates almost exclusively local rice, notably kamenoo, a heritage variety awarded in 2010 at the national competition. Now run by the Yukimachi family, the estate combines traditional expressions with bold small-batch experiments, using secret fermentation techniques, perfectly embodying the fusion of heritage and innovation.

Kamenoo Kurabu: a sake made from kame no o rice

Kamenoo Kurabu is made from the emblematic kame no o rice variety, the signature of the Takeno House. This heritage rice gives the sake its distinctive fruity, fresh character. This sake is 14% alcohol and comes in a 1.8-liter magnum format. This modern, non-vintage sake perfectly embodies the expertise of Takeno Shuzo, which favors small production runs and secret fermentation techniques passed down from generation to generation. The House also won first prize at the national sake competition in 2010 in the Junmai category, attesting to the excellence of its creations.