EST. 1910
三橋
Since 1910 — 井原市, Okayama
A 1910 Ibara sake house descended from a family soy-sauce trade, now also bottling grape wine and dashi soy sauce.
Takimoto Shuzo was founded in 1910 in Ibara, Okayama, having grown out of the Takimoto family's soy sauce business and its Bunkyu-era (1861-64) beginnings in sake brewing. A fire in June 1922 destroyed both home and brewery, leaving little record of those earlier years, but the kura has since been cherished locally as "Takiya no sake." It brews with Okayama's Akebono rice, and alongside its sake produces Ibara Wine from grapes grown in the city's Aono district, plus a rich dashi soy sauce made with bonito and kelp.
Ginjo — brewed with Akebono rice, polished to 50%, low-temperature long fermentation for a crisp, clean finish
Junmai — brewed with Akebono rice, a clean, straightforward profile
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Source: http://www.okasake.com/kuramoto/data/kuramoto_40.html