Takeda “Red Skull” Junmai Nama
ABOUT Made with rice grown just 20 minutes away and a proprietary yeast. You’ll get giant aromas which change on every revisit. There’s some Ginjo fruit pl...
Made with rice grown just 20 minutes away and a proprietary yeast. You’ll get giant aromas which change on every revisit. There’s some Ginjo fruit plus a rich cocoa and caramel leaping from the glass. Nice texture from the 70% polished rice and balancing acidity.
Enjoy as an aperitif with creamy cow’s milk cheeses, pastas like Carbonara and Primavera, foie gras or pizza. Serve at any temperature.
Takeda Shuzo is located in the coastal fishing village of Joetsu. Seizaemon Takeda started brewing in Kamiko Funatsu, a small fishing boat moorage, at the end of the Edo Period (1866). In 1990 Shigenori Takeda was appointed the current director and he is now joined by his son Haruki (10th gen). Only two other brewery workers.
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