Takagi Brewery is located in the Akaoka City since the Edo period. Akaoka was once a salt marsh fed by a rich sea, so the salt market developed there and a salt trade route was born. The family, which was engaged in rice trading and sericulture, among other things began brewing sake on a large scale in 1884. Since 1998, the brewery has been working on brewing sake with 100% Kochi ingredients and creating a variety of rice suitable for brewing sake. Today, the 6th generation continues to perpetuate the traditional brewing methods. They use fresh groundwater from the Monobe River, sake rice from Kochi, and different yeasts created by the Kochi prefecture, including yeasts that give the sake aromas of melon, banana, and apple. The brewery's sakes are unique in their freshness and ease of drinking. They pair very well with food and have already won various competitions such as the National New Sake Appraisal and the platinum medal for the London Sake Challenge. The brewery's goal is to promote local ingredients and offer refined, artisanal local sake that expresses the region's unique culture while also being part of its gastronomic culture. Thanks to exchanges and cooperation linked to the cultural activity of the brewery (tournaments, festivals), the latter wishes to participate in the revitalization of its region where the population continues to decrease.