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Creating its range of sakes, shôchu and mirin in Kyôto, Takara Shûzo first and foremost produces prestigious sakes according to processes that its artisan brewers have been perpetuating since 1842.
His artisans based in the United States offer the most traditional sake in the Takara range, Sho Chiku Bai Classic Junmai, semi-dry, with intense flavours.
Made with the finest variety of California rice, pure water from the Sierra Nevada mountains, it is brewed naturally according to Takara's original Japanese recipe and expertise
To fully appreciate it, serve it warm or at temperature. Perfectly suited to lightly seasoned dishes.
The brewer's recipe is based on the original Takara recipe.
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