Their flagship brand "Aizumusume (会津娘)" is a sake we SAKE Street had been courting for three years, ever since SAKE Street Japan was founded in 2018, and finally, we were able to establish a partnership.

Wataru Takahashi, the current head of the brewery who returned to the family business in 1995, began constantly reflecting on questions such as, "What unique value can I offer?" and "Why make sake in Aizu-Wakamatsu City? Why at Takahashi Shosaku Sake Brewery?" This led him to the philosophy of "Local hands, local ways (土産土法)" – making sake using the rice and water of the land, crafted by the hands of the people from that same land, following the methods unique to the region.

Among the Aizumusume lineup, the "Jo(穣)" series most deeply embodies this philosophy. While it is common for wineries to cultivate their own grapes, it is generally not the case for sake breweries to grow their own rice. Instead, they usually source it from contract farmers. The Jo series is made exclusively from rice grown organically in a single, self-cultivated paddy field. This sake beautifully reflects the rich natural environment and soft, pure water of Aizu.