Evening of performance and sake tasting.
Asian American Orchestra
The celebrated Bay Area jazz orchestra blends American jazz and Asian musical traditions in the intimate setting of the Takara Sake Tasting Room.
Posted 10/25/2018
Publisher: Tasting Room
Posted 10/15/2018
"Nama Nama" (the Freshest Sake)
Only at our Tasting Room:
10/24/2018 (Wed) - 10/28/2018 (Sun)
$5.00 per glass (limited quantity)
... Read More
Posted 07/24/2018
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
Posted 07/20/2018
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
Posted 05/01/2016
Publisher: Marketing
Gold Winner: MIO Sparkling Sake at International Wine Challenge 2016.
Posted 06/30/2017
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.
Posted 05/21/2018
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.
Posted 06/01/2018
Publisher: Marketing
Sho Chiku Bai REI Junmai Daiginjo won the "Gold Medal" with 92 points
Posted 08/30/2016
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
Posted 09/20/2015
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
Posted 05/09/2018
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
Posted 06/05/2013
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