Concert: Evening of Jazz and Sake
Saxophonist and Flutist Masaru Koga returns to Takara Sake Tasting Room with a stellar ensemble for a one-night only engagement featuring his original genre-bending music, in a unique blend of Jazz, Afro-Latin, Japanese, Avant Garde, and more!
by Masaru Koga / Frank Martin / Bryan Bowman / Noriyuki Okada
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Years of innovation and dedication led us to the creation of Sho Chiku Bai "SHO," distinct expressions of premium sake.
- Sho Chiku Bai SHO Junmai Ginjo
- Sho Chiku Bai SHO Junmai Organic
- Sho Chiku Bai SHO Ginjo Nigori
Taste them all side by side, now with a Sho Chiku Bai's original Sake/Shoch Flight Set!
Sho Chiku Bai SHO Tasting Flight Set:
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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
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
Gold Winner: MIO Sparkling Sake at International Wine Challenge 2016.
U.S. National Sake Appraizal
Gold Award Winner: Sho Chiku Bai Shirakabegura Junmai Daiginjo.
Silver Award Winner: Sho Chiku Bai Shirakabegura Kimoto Junmai.
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.
Sho Chiku Bai REI Junmai Daiginjo won the "Gold Medal" with 92 points
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