Kikuizumi (Takizawa Brewing — Fukaya Local Sake)

Takizawa Brewing was founded in 1863 (Bunkyu 3) in Ogawa-machi, Saitama Prefecture. In Meiji 33 (1900), seeking better water and transportation convenience, the brewery moved to its current location of Tadokoro-machi, Fukaya City. Setting up the brewery along the highway of Fukaya-juku on the Nakasendo, with a brick chimney exceeding 20m in total height as the symbol, the brewery has continued region-rooted sake making since then.

In 2007, the 6th-generation head Hideyuki Takizawa took over sake making from the Nanbu toji who had supported the brewery — assuming the position of brewer-toji himself. While building on inherited techniques and tradition, he continues challenging new sake making — also conscious of modern preferences and overseas markets.

A symbol of this could be said to be "Kikuizumi Hitosuji" — a transparent sparkling junmai sake with in-bottle secondary fermentation applying champagne method. Since its 2016 launch, it has won gold medals and trophies at domestic and overseas contests like Kura Master and IWC — and in 2019, also acquired the manufacturing patent. In the new category of sparkling sake, the brewery has spread the "Kikuizumi" name worldwide.

Meanwhile, traditional lineups — daiginjo, junmai, honjozo — are also carefully nurtured, covering wide-ranging scenes from daily nightcaps to celebration occasions and gifts. While putting energy into brewery tours, event participation, and information sharing, under the thought "wanting to face the appeal and possibilities of sake more," the brewery aims to enrich people-to-people connections through sake.

From founding in Ogawa-machi to Fukaya — "Kikuizumi" history watched over by a brick chimney

Kikuizumi's history began with founding in Ogawa-machi, Saitama Prefecture in 1863 (Bunkyu 3). Subsequently in Meiji 33 (1900), seeking land and water advantage, the brewery moved to today's Fukaya. Setting up the brewery along the highway of Fukaya-juku on the Nakasendo, with a brick chimney exceeding 20m in total height as the symbol, the brewery has been loved long as Fukaya's local sake. In addition to handcraft techniques since founding, the 6th-generation brewer himself serves as toji — challenging sake making that incorporates new values.

Saitama rice and Arakawa subterranean water — producing transparent sake quality

Raw rice mainly uses Saitama-produced "Sake Musashi," Gohyakumangoku, and Miyamanishiki. For brewing water, the Arakawa river system's subterranean water is used — pursuing sake quality with a crisp mouthfeel and elegant umami. From milling to brewing, careful handwork — "beautiful and elegant sake" reflecting local climate is Kikuizumi's characteristic.

Transparent sparkling "Kikuizumi Hitosuji" applying champagne method

"Kikuizumi Hitosuji" — sparkling junmai sake finished with in-bottle secondary fermentation applying champagne method — is a bottle developed over 8 years. In 2019, the brewery acquired a manufacturing patent (Patent No. 6611181) for "Manufacturing Method of Sparkling Sake," and the bottle has won many awards in domestic and overseas contests. As a transparent sparkling sake, it draws attention from younger generations and overseas sake fans.

Depth born from aging — "Daiginjo Hizoshu" and standard sake with rich award history

"Kikuizumi Daiginjo Hizoshu" — slowly aged for over 5 years in the refrigerator — and "Kikuizumi Junmai-shu" — which has won many Excellence Awards at the Kanto-Shinetsu Regional Taxation Bureau Sake Competition — are also appealing standard sakes committed to careful aging management and flavor balance. From the "lustrous silver" flavor enhancing food as a meal-paired sake to a bottle for special days, the brand proposes diverse ways to drink.