Your New
Favorite Sparkling Sake
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Defining the Art of Sake Brewing
Our expansive portfolio reflects Takara’s mastery of the art of sake brewing. From our Berkeley, California brewery, our products include the flagship “Sho Chiku Bai” brand of premium sake, flavored sake, plum wine and mirin, all of which are crafted with traditional techniques, modern technology and the highest standards. Also, we import specialty sake and shochu from our sister breweries and distilleries in Japan, where Takara’s expertise and position as the industry leader has been widely recognized for over 180 years.
Takara Sake USA is a proud partner of the NY Mets and SF Giants.
Domestic - Brewed in California
Imported from JAPAN
Cocktail Recipe
Swan Dive
| Ingredient | Amount |
|---|---|
| Sho Chiku Bai Nigori Silky Mild | 2.5 oz |
| Strawberry Juice | 1 oz |
| Giffard Banane du Bresil | 0.75 oz |
| Lemon Juice | 0.5 oz |
Shake & Strain
Combine all ingredients in a cocktail shaker with ice and shake until chilled. Strain into a swan vessel and garnish with mint.
The photo & recipe by Amy Traynor. moodymixologist.com
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🎉 Come To Our Tasting Room Exclusive “Arabashiri” Experience! Get ready to taste freshly pressed Arabashiri, produced by our very own Production Team and available only at our Tasting Room in Berkeley! This is the very first sake to flow from the fermenting mash—bursting with vibrant aroma, crisp freshness, and
Latest Blog Posts
Unlike wine and other alcoholic beverages, you can serve sake at various temperatures and still enjoy it. And because temperature affects it so dramatically, you
What started as an indulgence reserved for Japan’s most elite has since grown into a beverage enjoyed by millions globally. Learn about sake’s rich origins
If you’re new to sake or you’ve never tasted it before, you may not know the differences between a Hyogo sake and a Yamagata sake.
Whether you’re trying sake for the first time or you’re looking for a way to enhance your sake drinking experience, a tasting session can help
It Starts With a Single Grain of Rice
Our junmai sake production acheives a delicate balance between traditional sake-making craftsmanship and advanced sake brewing technology.
- 1. Rice Polishing
- 2. Rice Washing
- 3. Rice Soaking
- 4. Rice Steaming
- 5. Koji (Koji Rice) Cultivation
- 6. Yeast Starter (Shubo or Moto)
- 7. Create the Main mash (Moromi)
- 8. Pressing
- 9. Filtration
- 10. Pasteurization
- 11. Aging
- 12. Bottling and Distribution
Visit Us
Tasting Room
Our junmai sake production acheives a delicate balance between traditional sake-making craftsmanship and advanced sake brewing technology.
Museum
Explore our Sake Museum to uncover ancient sake-making techniques and witness their fusion with modern technology, creating a rich tapestry of tradition and innovation.
