May 21, 2019 Concert: Evening of Jazz and Sake 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 /
March 28, 2019 Sho Chiku Bai SHO Flight Set 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
October 25, 2018 EVENT-Sake Tasting and Concert by Asian American Orchestra 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. Satuday, December 8th at 5:30 pm Takara Sake Tasting Room 708 Addison St. Berkeley, CA 94710 Admission: $35.00
October 15, 2018 Come and Taste the Freshest Sake! “Nama Nama” (the Freshest Sake) Only at our Tasting Room: 10/24/2018 (Wed) – 10/28/2018 (Sun) $5.00 per glass (limited quantity) Tasting Room Business Hours: 12 pm to 6 pm – Last tasting at 5:00 pm Reservations are required for all weekend tastings. If you are ONLY tasting Nama Nama during this period (10/24 – 10/28), […]
July 24, 2018 Sho Chiku Bai Shirakabegura Kimoto Junmai: Gold Winner at the 2018 International Wine Challenge 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
July 20, 2018 Sho Chiku Bai Junmai Daiginjo – Limited Release: Since its introduction, this Junmai DaiGinjo is sweeping numerous Glod Awards worldwide. 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
June 1, 2018 REI Junmai Daiginjo: Gold Medal Award at the 2018 Los Angeles International Wine & Spirits Competition Sho Chiku Bai REI Junmai Daiginjo won the “Gold Medal” with 92 points
May 21, 2018 Ikkomon (Shochu, Sweet Potato) : Gold Medal Award at the 2018 Los Angeles International Spirits Competition 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.
May 9, 2018 Song of Wind 2 – Shakuhachi Flute Concert at 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
June 30, 2017 Sho Chiku Bai Shirakabegura Junmai Daiginjo: Gold Award Winner at the 2017 U.S. National Sake Appraisal U.S. National Sake Appraizal Gold Award Winner: Sho Chiku Bai Shirakabegura Junmai Daiginjo. Silver Award Winner: Sho Chiku Bai Shirakabegura Kimoto Junmai.
August 30, 2016 Sake Science – as seen on Wine Spectator magazine 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
May 1, 2016 MIO Sparkling Sake: Gold Medal Award at the 2016 International Wine Challenge Gold Winner: MIO Sparkling Sake at International Wine Challenge 2016.