Takoyaki 3.0
Product plan
①Takoyaki 3.0 (330ml)
*Limited to 21 pieces
Takoyaki 3.0 is born. The sweetness, citrusy sourness, and slight carbonation make it the perfect match for takoyaki.
②Takoyaki 3.0 THE DRY (330ml)
*Limited to 20 pieces
This is our first alcoholic beverage, and the soup stock is highly fermented during bottling, resulting in a dry finish. Only 20 pieces were made into products. Truly a fantastic Takoyaki 3.0.
③Takoyaki 3.0 test brewing (330ml)
*Limited to 1 piece
This is a prototype sake before the Takoyaki 3.0 project started. Craft salmon made with hops and malt.
*Shipping fee not included
Regarding shipping
Ships from Adachi Nojo (Osaka Prefecture).
*Even if you purchase one bottle, it will be shipped in a box containing two bottles.
Shipping method: normal temperature
sales schedule
Owner pre-sale: 7/9 (Wednesday) 19:00~
General sales: 7/16 (Wednesday) 19:00~
Summary of product appeal
- A sake tank owner who invested in the “Takoyaki 3.0” SAKE Club Fan Project plans and manufactures alcohol quality from a fan’s perspective.
- Developing alcohol that goes well with Takoyaki
- Made with 90% Hinohikari from Takatsuki
- Uses dashi stock (bonito, kelp), chinpi, and pine needles as auxiliary ingredients
- Japan's first craft salmon using a beer bottle
Commitment to raw materials and manufacturing methods
[Rice: Hinohikari (produced in Takatsuki, Osaka Prefecture)]
By using locally produced rice, ``Hinohikari,'' we give back to farmers.
[Rice polishing ratio: 90%]
What is rice polishing ratio? It is expressed as a percentage of the remaining rice after polishing (rice with the surface layer removed from brown rice). This is a bottle that embodies Osaka's ``mottainai spirit.''
[Auxiliary ingredients: dashi stock (bonito/kelp), pine bark, pine needles]
``Dashi'' and ``Chinpi'' were chosen through a vote of owners as they were the best alcoholic beverages to go with takoyaki. It has a good balance between the slight taste of the soup stock and the refreshing taste of the mandarin peel.
I thought that the yeast attached to the pine needles would generate carbonic acid, and that the pine needles themselves could be used as a substitute for hops (for freshness, bitterness, and astringency), so I used them as an auxiliary ingredient. When it comes to actually using dashi, the goal is to cover the heavy aroma of the dashi with pine needles to establish a drink that is low in alcohol and sweet, but also more refreshing to drink.
Commitment to label design
The label design was selected through owner voting from among 56 designs submitted to the general public.
From the designer below:
Of course, the taste and deliciousness of alcohol are important, but I think the charm of alcohol is the people who make it.I would be happy if I could use Mr. Adachi's bright and cheerful character as an illustration to describe the charm of the brewery in writing, and if people who meet Mr. Adachi's eyes think, ``It's interesting!'' and pick it up, I'd be happy!
Summary of specs
| type | craft salmon |
|---|---|
| raw materials | Rice (domestic), rice malt |
| raw rice | Hinohikari (from Takatsuki) |
| Rice polishing ratio | 90% |
| Auxiliary raw materials | ・Dashi soup (bonito, kelp) ・Chenpi ・pine needles |
| Alcohol content | 8% |
| capacity | 330ml |
Recommended way to drink
Prepare takoyaki and enjoy it together.
[Temperature zone]
cool down
[How to drink]
Just hold the bottle and drink it as is.
[Storage method]
Can be stored at room temperature
Adachi Nojo
Message from Yoji Adachi
After much trial and error, "Takoyaki 3.0" was finally completed.
Although I was full of confidence at the start, looking back, it turned out to be by far the most difficult challenge I've ever faced in my brewing experience.
However, thanks to the warm support of tank owners, we were able to create a new type of alcohol that goes really well with takoyaki.
It dances with the aroma of the fragrant sauce, and the aftertaste is slightly sweet and refreshing.
An alcoholic beverage that makes takoyaki even more delicious was born here.
Please give it a try. I'm sure you'll be surprised by a pairing you've never seen before.
Thoughts on this project
Even before the coronavirus, domestic consumption in the Japanese sake market has been declining year by year, and as a result, local sake is disappearing without us, the general public, realizing it, with about three sake breweries across Japan being forced out of business every month.
In order to protect sake, which is a treasure of Japanese culture, we need an overwhelming sense of ownership, passion, and innovative ideas to ``deliver the charm of sake'' through the cooperation of producers, sellers, and drinkers.
The 36 investors this time have been thinking together about how to create "Takoyaki 3.0" and how to convey the appeal of sake.
I believe that this trinity of efforts will be a great opportunity to lead the sake industry in a bright direction in the future.
Please try Takoyaki 3.0, which will pass on Japanese sake to the next generation.
What is a sake tank owner?
What is SAKE3.0's "Sake Tank Owner System"? Those who supported the "SAKE3.0" crowdfunding project will be able to participate in the creation of a new SAKE brand together with sake breweries as "sake tank owners."
Features of the system
Fans invest as "owners" in the tanks used to brew sake, and vote on the quality design, brewing process, label design, etc. This is a participatory project where you can enjoy the finished sake together.
Attractions and benefits of the system
① You can get limited edition sake!
You can drink alcohol that was designed and manufactured by yourself! As a return, you will receive limited edition sake, special labels, goods, etc. that only the owner can receive. Owners will also be the first to receive notifications when a product goes on sale.
②You can also participate in the brewing experience and sake brewery tour!
Those who wish can participate in actual sake brewing experiences and exchange events with breweries. The distance between fans and sake breweries will be greatly reduced.
③You can directly support sake breweries!
It is a system that supports local sake breweries and sake breweries that continue to take on new challenges, and can also contribute to the inheritance and development of Japanese sake culture.
A new way to enjoy SAKE
You can enjoy sake more deeply by experiencing not only ``drinking'' but also ``being involved in the making process.''
“Takoyaki 3.0” is a one-of-a-kind craft salmon that was born as a result of the Crafan Project, which had a goal achievement rate of 225%, 36 tank owners, and a support amount of 675,000 yen.
Takoyaki 3.0 was planned by the sake brewery and the owner as a team, holding sake quality design meetings and brewing.
This project members
Takayuki Okawa/Minoru Yamanaka
Kiyomi Oeda
northern snow
SAKEriko/Chii/moririn130/Kenichi Okumoto/Shuho. /trattorìa acero/Maatan/noname/Mitsuru/Chiharu Terachi/Yasuto Kameyama/Daisuke Otani/Kenji Kawamura/Yukorin/Mugumugu/Moeko Kurashige/Fucchan/Miwako Matsumoto/Eri Matsumoto/Mayu/Yuki Sonobe/Takashi Inoue/Massu
Chii-chan/Kenji Urata/Tomoya Ando/Takayuki Otsuka/Uta Akane/Naka-chan/Yuya Yoshizumi
Toshichicano/Ryuzo Katayama
Manufacturer
Adachi Nojo
In January 2021, we launched a craft sake brewery ``Adachi Nojo'' on the first floor of a housing complex in Takatsuki City, Osaka.
With the motto of ``I want to create unique Japanese sake that will amaze the world,'' I would like to share with everyone how it takes shape and create it. If you have passion, you can accomplish anything. I seriously think so.
We look forward to hearing the story of a creator who is still inexperienced, and we look forward to your continued support.