Takara Sake - Sho Chiku Bai Junmai-shu
Takara Sake USA brews Sho Chiku Bai Junmai-shu in Berkeley, California, continuing a lineage that stretches back to Takara Shuzo in Japan. By sourcing rice from the Sacramento Valley and water drawn from Sierra Nevada snowmelt, this American-made Classic Junmai embodies a bridge between heritage and place.
This Junmai is brewed purely from rice, water, koji, and yeast, with no added distilled alcohol. The result is a fuller, grain-forward sake where the rice remains relatively intact, delivering a savory, umami character enhanced by higher acidity and modest processing.
Tasting notes
- Nose: macadamia nut, vanilla, and warm spice.
- Palate: creamy texture with a grain-forward, savory, umami profile; higher acidity provides brightness on the palate.
- Finish: clean and balanced, with lingering savory notes.
Serving and food pairings
- Best served chilled to maximize aromas and freshness.
- Slightly warming can reveal green apple, custard, and toasted bread notes.
- Food pairings: sushi, grilled pork, ribeye.
Origin and heritage
Brewed in Berkeley, California since 1983, Sho Chiku Bai uses rice grown in the Sacramento Valley and water from Sierra Nevada snowmelt. Sho Chiku Bai, meaning pine, bamboo, and plum, has long associations with celebration and good fortune in Japanese culture—a sentiment Takara carries into its American production.