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 REI Junmai Daiginjo
Sho Chiku Bai REI Junmai Daiginjo
Class: Junmai Daiginjo
Rice: Calrose
Rice-Polishing Ratio: 0.5
Brewery Location: Berkeley, CA
Food Pairings: Sushi, fresh crab, tempura, sukiyaki, yakitori (tare), meat dishes as well as savory desserts, thinly sliced prosciutto and with mild cheese, both firm and soft, such as manchego and camembert, and even grilled cheese sandwiches
Tasting Notes: Rei presents a hint of white flowres, cantaloupe, and honeydew melon. In the mouth, it is smooth and lightly creamy with a savory component that comes further forward as the sake warms gradually in the glass. The delightful fruit and floral notes of this daiginjo make it a delicious all-occasion drink moreso than a typical daiginjo sake, as the soft and full body character of REI Junmai Daigijo opens it to a wider variety of food pairing.
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.
