It’s easy to brand Takara Shuzo Co. Ltd as nothing more than an offshoot of the Takara Group (Japan’s leading corporation for alcohol-related business and biotechnology) and all the negative connotations that can come with multinational mass-production. Yet, the brewery, based in the Nada ward of Kobe (one of Japan’s major nihonshu producing regions), have skilfully blended the best parts of traditional sake-making methods and the advantages of modern technology, to create beautiful, authentic, contemporary sake.
Having already provided a profile on Kuncho Shuzo Co. Ltd in a previous review of their fantastic Kaorucho Junmai, there’s not a lot to add about the ever-popular, Kyushu-based brewery here. That online references to their history and methods of production are minimal is perhaps best respected; especially if it allows their wonderful products to speak for themselves!
Instead, I wanted to say a few words on honjozo, the classification of the Kuncho brew I’ll be opening up today.