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 Nigori Crème de Sake
Sho Chiku Bai Nigori Crème de Sake
Class: Nigori
Rice: Calrose
Rice-Polishing Ratio: 0.7
Brewery Location: Berkeley, CA
Food Pairings: Complements Spicy Indian curries and Thai soup with coconut, as well as fish dishes such as macadamia nut-crusted Mahi Mahi and steamed Cod with a miso glaze.
Tasting Notes: Milky-white Nigori Crème de Sake offers aromas of melon, marshmallow and fresh cream, with a slightly smooth, wholesome texture and flavors of melon and vanilla ice cream. Slightly drier than Takara's Sho Chiku Bai Nigori Shilky Mild, its finish is lightly savory, with hints of salt and spice.
Size: 300ml
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, accumulated 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.
