Takoyaki 3.0
- In stock, ready to ship
Product plan
① Takoyaki 3.0 (330ml) 2 bottles
② Takoyaki 3.0 (330ml) 6 bottles
③Takoyaki 3.0 (720ml) 2 bottles
④Takoyaki 3.0 (720ml) 3 bottles
*Shipping fee is separate
*The color of the 720ml bottle may change.
Regarding shipping
Ships from Adachi Nojo (Osaka Prefecture).
Shipping method: normal temperature
Estimated shipping: around 5 days
Summary of product appeal
Commitment to raw materials and manufacturing methods
[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]
decided by owner vote"Dashi soup"and"Chen Pi". It has a good balance between the slight taste of the soup stock and the refreshing taste of the mandarin peel.
"pine needles"I thought that the yeast attached to the leaves 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 came to actually using dashi soup, I decided to use pine needles to cover the heavy aroma of the soup stock.A low-alcohol, sweet, but refreshing drinkThe purpose is to establish it as
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 IThe charm of alcohol is the people who make itI think so.
I would be happy if people who met Mr. Adachi's bright and cheerful character from Adachi Nojo Co., Ltd.'s bright and cheerful character were used as illustrations, and the charm of the brewery was put into words, and those who met Mr. Adachi's eyes thought, ``It's interesting!'' and picked it up!
Summary of specs
| type | craft salmon |
|---|---|
| raw materials | Rice (domestic), rice malt |
| Rice polishing ratio | 90% |
| Auxiliary raw materials | ・Dashi soup (bonito, kelp) ・Chen Pi ・pine needles |
| Alcohol content | 8% |
| capacity | 330ml/720ml |
| Storage method | Can be stored at room temperature. *It is recommended to chill before drinking. |
Recommended way to drink
Enjoy it with takoyaki.
[Temperature zone]
cool down
[How to drink]
Just hold the bottle and drink it.♩
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 can participate in the creation of a new SAKE brand together with sake breweries as "Sake Tank Owners."
What is SAKE3.0?
SAKE3.0 realizes a new way to make sake“Fan co-creation crowdfunding” It is.
Using Web3's philosophy as a reference, we have introduced a system in which fans can take an active role in sake production, which has traditionally been the sole responsibility of sake breweries.
- SAKE1.0: Sake breweries make it, liquor stores sell it, and consumers drink it - an era of division of labor
- SAKE2.0: An era where sake breweries and consumers connect directly through SNS and sake brewery tourism
- SAKE3.0: An era in which consumers participate from the planning stage and create new sake together with sake breweries
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.