Only at our Tasting Room: 9/11/2019 (Wed) – 9/15/2019 (Sun) $5.00 per glass (limited quantity) Tasting Room Business Hours: Daily: 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 (9/11-9/15), you
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 /
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
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
“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
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
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
