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 Junmai Ginjo
Sho Chiku Bai Junmai Ginjo
Class: Junmai Ginjo
Rice: Calrose
Rice-Polishing Ratio: 0.5
Brewery Location: Berkeley, CA
Food Pairings: White tuna, scallops, steamed cod, fresh kumamoto oysters or ama-ebi sushi
Tasting Notes: This dry, delicate and fruity sake features a smooth, silky texture, tinged with aromas and flavors of pear, melon, honeysuckle, custard and nutmeg. The finish is clean and refreshing with a gentle and subtle salinity.
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, 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.
