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 SHO Junmai Ginjo
Sho Chiku Bai SHO Junmai Ginjo
Class: Junmai Ginjo
Rice: Calrose
Rice-Polishing Ratio: 0.5
Brewery Location: Berkeley, CA
Food Pairings: Match this sake with delicately-flavored, but textured and slightly sweet sushi, such as white tuna, toro, amaebi and scallop. Also enjoy it with King Crab legs (warm or cold, no butter), unsalted popcorn, or try it with mild, white, cremy cheeses such as Brie or St. Andre.
Tasting Notes: This is a delightful sake, equally good with or without food. Aromas include jasmine flowers, apple cider, strawberry, sweet Asian pear, sweet tea and baking spices. It has presence in the mouth with generous body and gentle texture. Flavors include apple cider, pear, sweet cream, baking spices, and white bread.
Size: 720ml
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.
