News and Events

Publisher: Marketing

Gold Winner: Sho Chiku Bai Shirakabegura Kimoto Junmai

Sho Chiku Bai Shirakabegura Kimoto Junmai is made using a process known as kimoto, the most traditional and "hands-on" process for creating a sake yeast starter. The process is complex, requiring great care, and few brewers attempt it. Our high-quality kimoto sake delivers a rich, velvety mouthfeel and... Read More

Publisher: Marketing

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 of Takara Sake USA Inc. in 2013. Since its... Read More

Publisher: Marketing

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

Publisher: Marketing

U.S. National Sake Appraizal

Gold Award Winner: Sho Chiku Bai Shirakabegura Junmai Daiginjo.
Silver Award Winner: Sho Chiku Bai Shirakabegura Kimoto Junmai.

 

Publisher: Marketing

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.

Publisher: Marketing

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
Publisher: Marketing

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
Publisher: Tasting Room

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 years old)

Purchase Tiket: https://store.takarasake.com/event-tickets-c11.... Read More

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 made in the U.S. to win the award.

The 74th Los Angeles International Wine & Spirits Competition is an international annual event, and one of the most prestigious in the United States. An esteemed panel of... Read More

Publisher: Florence Fabricant, The New York Times

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 was any other kind. None of my cookbooks said a thing about different mirins.

After unsuccessfully trying to find this “real mirin” at wine shops, I turned to Rick Smith, an owner of Sakaya, a sake shop in the East... Read More

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 strong sake taste, so it would be a great for customers who are new to sake.

MIO has been very popular in Japan, and we’re hoping that American customers also enjoy our new sparkling sake.... Read More