Takara

How to enjoy Sake
	Purely Classic Warm You already may be accustomed to drinking sake warm in small porcelain cups (Sakazuki). Serving sake this customary way can add a special, traditional atmosphere to your enjoyment. To serve warm, pour sake into a small open mouthed carafe (Tokkuri). Heat it in a hot water bath over very low heat to approximately 110°F, about 5 minutes. Alternatively, you may place the carafe in a microwave oven for about 45 seconds. Never boil sake, which destroys aroma and flavor. Many sakes also may be served at room temperature.
Purely Contemporary Chilled Chilled sake is becoming increasingly popular as a versatile drink before, during and after meals. Traditionally only the highest quality sake is chilled to enhance its delicate, unique flavor. While many of Takara's sakes may be served either at room temperature or chilled, some, including Sierra Cold Sake, were specifically developed for chilling. Chill sake to about 50°F. Serve it in an all-purpose wine glass just as you would a fine white wine. Once sake is opened, it should be stored in the refrigerator and drunk reasonably quickly.

Sho Chiku Bai SAKE COCKTAILS

	SAKE ALEXANDER 1 jigger Sho Chiku Bai Sake, 1 jigger Cointreau, 1 jigger lemon juice. Add shaved ice, shake well. Serve in salt-rimmed champagne glass. YOKOHAMA SLING 1 jigger Sho Chiku Bai Sake, 1tsp cherry brandy, 1tsp Grenadine, 1jigger lemon juice, 1 dash Angostura Bitters. Shake well with ice cubes. Add mint, orange slice, and cherry. JAPANESE GINGER 2 parts Sho Chiku Bai Sake,1part Grenadine, 3 dashes each Maraschino and Curacao, 1 dash Angostura Bitters. Shake well with ice, strain into glass. SAKE MARGARITA 2 ounces Sho Chiku Bai Sake, 1/2 ounce Cointreau or Triple Sec, 1 1/2 ounces lime juice. Mix in blender with ice and serve in salt-rimmed glass. Garnish with lime wedge. SAKE STRAWBERRY MARGARITA 1 1/2 ounces Sho Chiku Bai Sake, 1/2 ounce Strawberry liqueur, 1 1/2 tsp Cointreau or Triple Sec, 1 1/2 ounces lime juice. Mix in blender with ice and serve in salt-rimmed glass. Garnish with strawberry. SAKE IN PARIS 5-6ounces hot Sho Chiku Bai Sake, 1 1/2 ounce Chambord. Serve in small Sake pitcher. GIMLET 2 ounces Sho Chiku Bai Sake, 1/2 ounce lime juice. Pour into a cocktail glass and garnish with lime wedge. SAKE BOMB Pour equal portions of Sho Chiku Bai Sake and tap beer into a jug or a stein. CALIFORNIAN ICED TEA 2 ounces Sho Chiku Bai Sake, 1 ounce Jun Shochu, 1 ounce Takara Plum Wine, 1 ounce orange juice, 4 ounces cola. Fill shaker half full with ice cubes, then add liquor and orange juice. Shake well. Strain into a mixing glass almost filled with ice cubes. Add the cola and sir well.

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