Takara Shuzo
"A brewer's art made from superior rice and pure water with traditional craft and modern technology."
Takara has been a leading producer of Sake in Japan for more than 150 years. Takara Sake USA, established in Berkeley in 1982, uses pure snow melt from the Sierra Nevada Mountains and superior rice from the fertile Sacramento Valley to make a Sake worthy of the Takara mark.
Sho Chiku Bai Extra Dry Junmai
Sho Chiku Bai Extra Dry Junmai
Class: Junmai
Rice: Calrose
Rice-Polishing Ratio: 0.7
Brewery Location: Berkeley, CA
Food Pairings: Traditional Spanish tapas and toppings such as green olives, Marcona almonds, dry and mild white cheeses, thinly sliced ham, croquetas and fried potatoes. Also complements tempura, grilled calamari and chicken breast, and is excellent for making sake-based martinis.
Tasting Notes: Sho Chiku Bai Extra Dry Junmai is a traditional Junmai sake but with very little sweetness. This gives it a lighter, crisper mouthfeel and a clean finish. This, along with its gently savory palate, makes it a good food-pairing sake and also an excellent ingredient in cocktails.
Size: 1.5L, 18L
Brewery: TAKARA SAKE USA
Founded: 1983
Profile: TAKARA SAKE USA INC., was established in 1983 in Berkeley, California and became a member of TAKARA GROUP, the leading corporation of alcohol related business in Japan. TAKARA has a well of experience producing sake, mirin and shochu, accumuleted over a period of more than one-and-a-half centuries. TAKARA SAKE USA has taken pure snow melt from the Sierra Nevada Mountains and superior rice from the fertile Sacramento Valley. To this, they apply traditional sake-making craftmanship and modern technology to produce a sake worthy of TAKARA mark.
