News

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

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

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

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