Takahashi Shoten

Takahashi Shoten – The Art of Koji

Founded in 1717 in Yame, Fukuoka, Takahashi Shoten has carried the art of sake brewing through more than three centuries. Today, the brewery is best known for Shigemasu, a sake deeply rooted in the traditions of the Yame region.

At the heart of Takahashi Shoten is a simple but demanding belief: great sake begins with great koji. The brewery places particular emphasis on the craftsmanship of koji-making, carefully drawing out the aroma, flavour and umami hidden within each grain of rice.

Local character is equally important. Rice from Fukuoka and carefully selected brewing rice are combined with mineral-rich groundwater from the Yabe River, creating the foundation for sake with depth, balance and a distinctly regional identity.

While preserving techniques passed down through generations, Takahashi Shoten continues to evolve — from refined sake to sake-lees shochu and new expressions designed for today’s drinkers.

Three centuries of heritage. One grain at a time.