Takara produces a variety of sake, including: Junmai (made from rice, water, and culture) and Tokubetu-Junmai (made from highly-polished rice, water and culture), Ginjo (from rice polished 40 percent or more), Dai-Ginjo (from rice polished 50 percent or more), Nama (unpasteurized), Nigori (unfiltered), Kimoto & Yamahai (made using traditional ancient methods), Honjozo (with added alcohol), and Genshu (undiluted sake). Takara also makes several flavored sakes, plum wines, shochu, mirin, and vodka. There are two flights available for tasting, a variety course, and a connoisseur course. Visitors can also tour the sake museum and learn about the traditional 19th century sake-making methods.
Hours: Mon.-Sun. 12-6 p.m.