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 Organic Nama
Sho Chiku Bai Organic Nama
Class: Junmai Organic
Rice: Calrose (Organic)
Rice-Polishing Ratio: 0.6
Brewery Location: Berkeley, CA
Food Pairings: Cold soba noodles, sushi (including mackerel), broiled lobster (without butter), or cold thinly sliced smoked duck
Tasting Notes: Unlike other sake types, Organic Nama is micro-filtered rather than being pasteuraized by heat. While high temperatures can change the subtle flavors of sake, the micro-filtration process retains the original nama (young and fresh) flavors. It is rich and savory with comforting aromas and the flavors of corn flakes, banana bread, macadamia nuts and mild spices. On the palate, a hint of cocoa lingers.
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.
