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Kikuizumi

Therefore, based on a technique of in-bottle secondary fermentation which he cultivated in Saino-awayuki, he focused on technology used to make champagnes. On repeated trial and error, he successfully developed a product that harmonized the sweetness and acidity and seal the highly pressured gas. In 2016. Kikuizumi Hitosuji was released in June 2016.

Takizawa Brewing Company, Ltd. is established at Ogawa-town Saitama prefecture in 1863. We moved to Fukaya-city in 1900. They succeeded through an honest, old-fashioned manner of traditional brewing, steaming rice, making Koji and Moromi.

Kikuizumi Hitosuji was born by the inspiration of Hideyuki Takizawa, the president and chief brewer of Takizawa Brewing Company. He began to brew sake in 1995 at Ishikawa Brewery, Ltd. in Tokyo. When he analyzed ingredients of Moromi, he noticed effervescence and was surprised by the sweetness and sour taste that harmonized in the mouth. He was intrigued by this and wanted to reflect this taste in his products.

He had improved his brewing skills under Nanbu Toji (the chief brewer from present-day Iwate prefecture). The sparkling sake named Saino-awayuki was released to the market. This sparkling sake is totally different from traditional ones in the point of time as the sweetness and sour taste stood out. This product is a slightly sparkling sake that shut in carbon dioxide by fermentation of yeast. It was not injected with carbon dioxide artificially. It has been popular among women who do not drink much. But on the other hand, there was a problem that few bubbles are difficult to see.

Therefore, based on a technique of in-bottle secondary fermentation which he cultivated in Saino-awayuki, he focused on technology used to make champagnes. On repeated trial and error, he successfully developed a product that harmonized the sweetness and acidity and seal the highly pressured gas. In 2016. Kikuizumi Hitosuji was released in June 2016.

 

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