With a cooler with outstanding technique
Foam liquor created by Mr. Mori's obsession

Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"
Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"
Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"
Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"
Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"
Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"
Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"
Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"
Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"
Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"
Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"
Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"
Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"
Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"
Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"
Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"
Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"

Nakagawa Wood Craft Champagne Cooler "WAVE" + Takizawa Sake Brewery "Kikuizumi Hitoshi Rose"

¥174,900 (Tax included, free shipping)
※発送日・送料についてはページ下部の商品詳細内に記載

Regular selling price
・ The product will be produced after your order and will be delivered in about 3 months.
・ The full amount of the product price will be paid at the time of ordering.

 

おすすめポイント

  • A set of a custom-made champagne cooler made by the technique of a wooden barrel, which was also approved by "Don Perignon", and a "sparkling wine" of secondary fermentation in a bottle (foaming with natural gas that is not filled)
  • The champagne cooler does not use nails or adhesives, and it is fixed only by the tag at the bottom by combining the boards. Annual production of only 1,500

 

"WAVE" by Nakagawa Woodcraft Hira Kobo

Approximately 700 years ago, the technique of making a wooden tub that was handed down from the continent during the Muromachi period. Nakagawa Wood Crafts uses traditional techniques that have been passed down from that time to produce beautiful white wood products such as sushi tubs and ohitsu.

It was 2003 that the third generation Shuji opened "Nakagawa Woodworking Hira Kobo" on the shores of Lake Biwa. Since then, he has continued to create innovative works with rich design, and in 2010 he produced a champagne cooler that was also recognized as "Don he is a perignon", and received high praise from home and abroad. I am.

Behind the Scenes

Unverbalized thoughts and philosophies
move your hands and embody them with the technique of a wooden tub


Rather than first establishing a clickable concept and embodying it ...

Read story

WAVE, a champagne cooler with beautiful curves, is created by design and technology. I draw drawings with PC and finish it according to the process, but I cut out about 15 boards, scrape them, and complete 1 in total. Nimaru 2 days. The fulcrum taken at the bottom is used as a fulcrum, and the force of the bottom plate that is about to spread is turned into the force that tightens the upper part. What is more remarkable is that it is a polygon.

"WAVE" series

Originally, the wooden tub has an arch structure as its principle, so most of it has a round shape. The seemingly different polygon WAVE is based on the same principle, and the polygons are regarded as a set of circles of different sizes, and the adjacent sizes are different. By arranging the center point of the circle in a straight line, it is stable . In this way, WAVE , which seems to be made freely and sensuously, has a shape backed by precise calculation and logic.

Introducing triangles, quadrilaterals, and pentagons. Both are produced upon order. Even if it's not champagne, it's up to you to decide what to put in. Please enjoy it for various purposes.

Takizawa Sake Brewery's "Kikuizumi Hitsuji Rose"


Effervescent sake is often seen, but did you know that many of them are made first and then filled with gas ? Unlike those, "Kikuizumi Hitoshi" is a sake that uses the same manufacturing method as champagne , and is in the secondary fermentation in the bottle. Produces natural carbon dioxide . Its delicate foam goes well with a variety of dishes, so you can enjoy it as an apéritif or as an in-meal liquor.

Effervescent sake can be divided into "natural fermentation" and "carbon dioxide injection" in the manufacturing method. In addition, natural fermentation can be divided into "turbid" and "transparent", and "Kikuizumi Hitoshi" introduced this time is classified as natural fermentation and transparent.

Fukaya's famous storehouse, Takizawa Sake Brewery

Takizawa Sake Brewery was founded in 1863 (Fumihisa 3 ) in what is now Ogawa Town, Saitama Prefecture. After that, in 1900 (Meiji 33 ), the warehouse was moved along the road of Fukaya-shuku on Nakasendo, and now Mr. Hideyuki Takizawa, the president of 6 , is Mr. Mori. It is a traditional brewery that also handles things.

Takizawa Sake Brewery facing the Nakasendo
There is a trace of a nightlight in the immediate vicinity

The retro and tasty brewery has a symbolic presence of the historic Fukaya brick chimney. 23 meters that used to be used when burning coal as fuel. There is also a chimney that stands out in the vicinity.

A chimney that stands out even from a distance. Currently unused

Making foam sake that takes a lot of time and effort

Moved to Fukaya 120 years. Even now, almost all the work of sake brewing is done by human hands . For example, it is important to control the temperature and humidity in the process of making Jiuqu, and you have to keep an eye on it on a 24 time basis. It is a harsh place where the temperature is about 30 degrees and the jiuqu is 40 degrees or more.

So, in the past, Mori and his colleagues worked hard with their shirts naked, but Takizawa Sake Brewery still makes koji by hand.

Carry steamed rice on a conveyor


Work to raise the temperature and activate the function of microorganisms when making sake mothers, which is called warming up

The foam liquor "Kikuizumi Hitsuji" produced here takes a lot of time and effort, unlike the normal sake production process. It is important to generate carbon dioxide gas by secondary fermentation in the bottle, but it is cold enough to freeze Hundreds of bottles are rotated by human hands every hour in the refrigerator > must be done. It's a daunting task, and it's obvious that it can't be mass-produced.

Storage tanks are lined up in the warehouse

A transparent and effervescent liquor developed from "I want you to drink in the world"

Mr. Takizawa aspired to develop effervescent sake in 1995, when he worked for a kuramoto after graduating from university. He started by thinking "I want to reproduce the perfect balance of sweetness and sourness" while analyzing the ingredients of moromi every day. After repeated research, he started development in 2008, and in 2010, it came to fruition as "Aya no Awayuki" which is still on sale. However, Mr. Takizawa was not satisfied here.

It was around the time when sake began to attract attention overseas. Mr. Takizawa embarks on the development of a completely new sake that is world-class. That was the naturally fermented and transparent sparkling sake in the bottle.

Mr. Takizawa says, "In Europe, muddy sake is said to be a second-class product." However, the road to realization is a series of trial and error.

First, the gas pressure of in-bottle fermentation is not stable and reproducibility cannot be established. Also, in order to make it transparent, it is necessary to remove the "cage", but how can we remove only the "cage" without removing the gas? What I arrived at while searching was the method of making champagne.

Introducing the manufacturing process of "Kikuizumi Hitoshi". First, secondary fermentation is performed in the bottle to generate gas. The source of the gas is yeast, which also causes turbidity. It is necessary to increase the gas pressure, but if there is a lot of turbidity, it cannot be removed later.Mr. Takizawa says, "Hitosuji's yeast is" a small number of elite ", and at least it ferments well."

Secondary fermentation at about 15 ° C, cooling when gas pressure rises. Then, attach a barometer to each lot and ferment in a bottle until it reaches 6 to 7 atmospheres. One month during this time.

Attach a barometer to the representative bottle of the lot and measure daily

When the gas pressure rises sufficiently, transfer it to the refrigerator and store it with the mouth of the bottle facing down. Every day, I manually rotate the bottle and pull the "ori" stuck around it toward my mouth. If you do this for about 20 days, the "cage" will accumulate in your mouth, so use a device called a "neck freezer" to freeze only the area around the mouth of the bottle.

Collect unnecessary "ori" in the mouth of the bottle

In a refrigerator with a freezing temperature, a bottle of
"Hitosuji" is stuck diagonally on the board to collect "ori".

20-day process
Sheet with the angle to turn the bottle each day

Then, the contents are divided into three layers from the top of the bottle: solid (frozen "ori"), gas (gas), and liquid. After that, by unplugging it manually, the "ori" pops out, quickly injects sake and water, and finally it is boiled in hot water at 63 ° C and sterilized by heating.

Takizawa Sake Brewery obtained the above manufacturing method patent last year . As of the fall of 2020, there is no kuramoto other than Takizawa Sake Brewery in Japan and around the world that makes naturally fermented and transparent sake using this method.

The number of "Kikuizumi Hitsuji" produced in this way is limited, and "Kikuizumi Hitsuji Rose" has an annual production of only 1,500 . In addition, Mr. Takizawa's wish has come true, and shipments to Hong Kong, Canada, Germany, etc. are increasing, so it is a rare sake whose domestic distribution volume may even decrease in the future.

Behind the Scenes

I want to make sake that people can enjoy in the world. Fukaya no Mori's dream of "bubbles"

"Sake is something that brightens the world," says Hideyuki Takizawa, the 6th kuramoto of Takizawa Sake Brewery Co., Ltd. When he was young, Mr. Takizawa, who "disliked taking over the sake brewery," became Mr. Mori and is recognized around the world ...

Read story

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商品詳細・配送・お問い合わせ

Champagne cooler "WAVE"

Size
Distributor Nakagawa Wood Craft Hira Kobo

(Triangle) 285 × 180 × Height 232mm

(Rectangle) 275 × 255 × Height 232mm

(Pentagon) 260 × 240 × Height 232mm

Material Maki Takano, Nickel Silver, Brass
Shipping Schedule

・ This product will be manufactured after your order.

・ It will be delivered in about 3 months.

・ The full amount of the product price will be charged at the time of ordering.

Shipping fee (tax included) The shipping fee for this product is free.

"Hitosuji Rose"

720ml
Distributor Takizawa Sake Brewery Co., Ltd.
Product name Kikuizumi Hitoshi Rose
Capacity
Alcohol content 11 degrees
Rice polishing rate 60%
Raw rice Sake Musashi, Gohyakumangoku (both from Saitama Prefecture)
Sake degree -45
Acidity 3.8
Taste features A perfect balance of sweetness and acidity
Fragrance Sweet fragrance like strawberry
Delicious way to drink Below 5 ℃ It will be chilled and shipped together with the
shipping schedule champagne cooler "WAVE" (about 3 months after ordering).
Shipping fee (tax included) We will ship by cool mail from Takizawa Sake Brewery.
Nationwide uniform 1,136 yen

ご購入の際の注意点

  • The champagne cooler "WAVE" is sold by SoGoo Co., Ltd., Nakagawa Wood Craft Hira Kobo ships it, and "Hitosuji Rose" is sold and shipped by Takizawa Sake Brewery. Please note that we will deliver to each customer from each.
  • Champagne cooler "WAVE" will be produced after your order. The product price will be paid at the time of ordering together with "Hitosuji Rose".
  • We cannot accept any cancellations or changes (additions / changes) to your order. Please be sure to check the contents of your order before completing your order.
  • We make every effort to ensure the quality of the product, but if the product is damaged due to an accident during delivery or if it is different from the product you applied for, we apologize for the inconvenience. However, please contact us within 5 days after the item arrives. In this case, we will bear the return shipping fee.
  • By law, the purchase and drinking of alcoholic beverages under the age of 20 is prohibited, and age verification is required for the sale of alcoholic beverages.

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