Sho Chiku bai Classic
|Kind of sake||Junmai|
|Rice||Private from Sacramento Valley|
|Market size||180 ml, 750ml, 1.5L, 18L, 1.5L Cask|
After 150 years be a leading sake producer, Takara, finally opened their branch in California, USA. This is one of the sake that made in USA under Japan sake maker control. It is like standard sake in USA and might be one of the best selling sake. It might be the most oldest and traditional taste
A little spice at the beginning. Some melow taste appeared after with splash bitterness. You may not taste the rice flavor, but plum and peach hint slightly appeared after. Not too smooth, but it is not too bad at all. Full body, medium dry. It has refreshing aftertaste and it quickly gone in second. Mild aroma with a little floral perfumed in the smell.
The best temperature
It is excellent for warm, room temperature or rock. But chilled may be acceptable. The perfect temperature is room temperature. Warm may be too classic, on the rock may loose some necessary taste. Please see the bottle note on how to warm the sake. 100F - 105F is the perfect temperature for this sake. Never boil it or put on microwave.
Grilled meat, sukiyaki, teriyaki. Burger, grilled short ribs, ribs. Even though this is sake, eating with sushi is not that recommended somehow.
About the brewer
Takara Sake USA Inc.  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.
Clear sake glass, hot sake carafe and glass. Rock glass if you want to enjoy it on the rock.
You may able to keep this sake long time - a month, but please refrigerate it after opening. If you like this sake, buy 1.5L size and keep it in refrigerator. This sake is good also to cooking ingredients. It creates sweetness if you cook it.