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 Gokai Junmai
Sho Chiku Bai Gokai Junmai
Class: Junmai
Rice: Japanese Rice
Rice-Polishing Ratio: 70
Brewery Location: Kyoto
Food Pairings: This sake’s balance of fruit and savor- iness makes it versatile with food. It will be very good with egg custards, soba noodles, chicken breast, or moderately flavored white fish, steamed shellfish. It has the intensity to hold up to filet mignon, yakitori, and the complexity to shine with a simple bowl of seasoned white rice.
Tasting Notes: This convenient, single-serve sake offers traditioanl junmai aromas of Asian pear, salted melon, banana, and cream. The silky palate has a satisfying weight and is gently mouthwatering. Flavors include fruity notes from the nose-pear, melon and banana-but also wonderfully savory aspects, including custard, cocoa, banana bread, and baking spices. The palate becomes more intense and rich in umami. Flacors include salty dried beef and banana bread with walnuts.
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.
