The Sake Anatomy › Sake Brand Index › Taka
No.125 · Brewery Profile
Taka貴 · Nagayama Honke Shuzojo 永山本家酒造場
Nagayama Honke Shuzojo has brewed in Ube, Yamaguchi since 1895, drawing water from the Atsu River as it emerges from the Akiyoshidai karst plateau — a coral-reef seabed thrust up over 300 million years ago. Since 2015 the Taka label has been entirely junmai, and in 2019 the brewery formed its own farming corporation to grow Yamada Nishiki and Omachi itself, pushing toward a genuinely terroir-driven, single-estate style.
Who makes Taka?
Nagayama Honke Shuzojo, founded in 1895 in Ube, Yamaguchi, drawing water from the Atsu River as it emerges from the Akiyoshidai karst plateau — a coral-reef seabed thrust up over 300 million years ago. Since 2015 the Taka label has been entirely junmai, and in 2019 the brewery formed its own farming corporation to grow Yamada Nishiki and Omachi rice itself.
What does Taka taste like?
Tagged Elegant & Refined and Dry & Crisp, pushing toward a genuinely terroir-driven, single-estate style. The Tokubetsu Junmai is the core, food-friendly entry (aromatic 1/5); the Junmai Ginjo Yamadanishiki is described as “mineral-driven,” while the premium Junmai Daiginjo Omachi turns richer (rich 3/5, full 3/5).
Which bottle should you try first?
Start with the Tokubetsu Junmai, described as the core, food-friendly expression of the Taka line — the natural entry point.
How does Taka compare to other Yamaguchi breweries?
Taka shares its Elegant & Refined, Dry & Crisp profile with prefecture-mate Gokyo, while Dassai and Toyo Bijin both sit at Yamaguchi’s more Aromatic & Fruity end.
Frequently asked questions
Where does Nagayama Honke Shuzojo’s brewing water come from?
The Atsu River, as it emerges from the Akiyoshidai karst plateau — a coral-reef seabed thrust up over 300 million years ago.
Since when has the Taka label been entirely junmai?
Since 2015.
Does Nagayama Honke Shuzojo grow its own rice?
Yes — since forming its own farming corporation in 2019, it grows Yamada Nishiki and Omachi rice itself.
The bottles
Tokubetsu Junmai特別純米
爽酒 Soshu · Light & Smooth“Core, food-friendly expression of the Taka line.”
Junmai Ginjo Yamadanishiki純米吟醸 山田錘
薫酒 Kunshu · Fragrant“Mineral-driven ginjo built on Yamada Nishiki rice.”
Junmai Daiginjo Omachi純米大吟醸 雄町
醇酒 Junshu · Rich“Premium daiginjo made from Omachi rice.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: domainetaka.com · urbansake.com