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 Kyoto Junmai
Sho Chiku Bai Kyoto Junmai
Class: Junmai
Rice:
Rice-Polishing Ratio: 78%
Brewery Location: Kyoto, Japan
Food Pairings: This sake is ideal for subtle, creamy foods such as chicken korma, squash blossom risotto, and California rolls. It will also match with steamed white fish, a buttery lobster roll, or a bowl of popcorn.
Tasting Notes: This is a very refined sake with flavors and aromas that are subtle and soothing. It’s wonderful near a warm fireplace in the evening after a long day shreading the ski slopes. Subtle aromas reminiscent of French vanilla ice cream and cardamom lead into a soft, creamy palate with silky texture and flavors of lightly seasoned cream of wheat and honeydew. At room temperature, hidden notes of baking spice become more prominent and the palate is even creamier.
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.
Spec Sheet 300ml Bottle Image 300ml
Spec Sheet 720ml Bottle Image 720ml
Spec Sheet 1800ml Bottle Image 1800ml
