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Sho Chiku Bai Junmai Daiginjo – Limited Release (Muroka Gensyu*) This is the first daiginjo sake produced with 100% American-harvested Yamadanishiki rice in USA. It is exceptionally smooth and well-balanced with a bright Ginjo bouquet, perfect for any celebration. This handcrafted daiginjo was born as the 30th Anniversary Commemorative product

Sho Chiku Bai REI Junmai Daiginjo won the “Gold Medal” with 92 points

Ikkomon (honkaku shochu, sweet potato) won the “Gold Medal” *honkaku shochu: It is made through single distillation. This method retains the unique flavor and aroma of the original ingredient.

Shakuhachi flute Concert by Riley Lee and Ensohza group Evening of performance and sake tasting. When: May 12, 2018 (Saturday) 6:00 pm – 8:00 pm (5:30 pm door open) Where: Takara Sake Tasting Room, 708 Addison Street, Berkeley, CA 94710 (Street parking only) Admission & Sake Tasting: $20.00/person, $7.00/person (3-21

U.S. National Sake Appraizal Gold Award Winner: Sho Chiku Bai Shirakabegura Junmai Daiginjo. Silver Award Winner: Sho Chiku Bai Shirakabegura Kimoto Junmai.

As seen on Wine Spectator magazine on August 31st issue (Vol.40, No.6), 2016. Different Temperatures, Different Types Sake and Japan’s 19th Century Food Renaissance Sake-Making and Flavor The Junmai-Type Sake-Making Process The Ginjo-Type Sake-Making Process Fact of Fallacy: Different Temperatures for Different Sake Types “Tasting” Cluture

Gold Winner: MIO Sparkling Sake at International Wine Challenge 2016.

As seen on Wine Spectator magazine on September 30th issue (Vol.40, No.7), 2015. Sake Culture Comes to America Junmai and Ginjo: The Two Primary Sake Types California Rice: The Heart of Sho Chiku Bai Sake Thinking Forward: Product Innovations and Future Markets

June 5, 2013—Sho Chiku Bai Rei, Junmai Ginjo Draft brewed by Takara Sake USA Inc. was awarded the Gold Medal Award in the Junmai Ginjo category of the 2013 Los Angeles International Wine & Spirits Competition. Out of all the 64 entries, Sho Chiku Bai Rei was the only sake

MIO Sparkling Sake (by Shirakabe Gura- Sho Chiku Bai) – A New Traditional Sparkling Sake- We sought a good balance of sweet and sour, and created sparkling sake which is easy to drink. Its alcohol content is only 5% (normally sake’s alcohol content is 15-17%), and MIO doesn’t have a

A reader wanted to know where to buy “real mirin (without sugar added),” suggesting that only liquor stores could carry it. Like most home cooks who make Japanese dishes, I had a bottle of mirin, the Japanese rice wine, for cooking, from a food store and did not know there

Takara Sake USA Inc. has completed the expansion and improvement of its production facilities. Construction for the expansion commenced in 2009, and in two years, capacity for production has increased 1.5 times from 5,000KL to 7,500KL. Since its inception in 1983, Takara Sake USA Inc., located in Berkeley, California, has