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 Organic
Sho Chiku Bai SHO Junmai Organic
Class: Tokubetsu Junmai
Rice: Calrose (Organic)
Rice-Polishing Ratio: 0.6
Brewery Location: Berkeley, CA
Food Pairings: Matches perfectly with lightly seared Japanese steak, roasted mushrooms, white miso soup, mushroom chawanmushi, Spanish cod fritters or truffle mac & cheese.
Tasting Notes: At room temperature, this sake offers a balance of subtle fruit and dry grains. Aromas include yellow apple, wheat bread, and dry oatmeal. Flavors are Asian pear, oatmeal,spice, and minerals. When warm, the savory attributes are amplified. Scents of buck wheat, mushroom,spice, and damo, forest floor lead into flavors of bran muffin with walnuts, brown banana, and minerals.
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.
