Sake tasting is a first-rate experience for connoisseurs — even more so when you have the perfect atmosphere to accompany it.
Tasting Menu
By reservation only
Walk-in is accepted for “Shopping Only” customers during business hours
Variety Sake Tasting Course
$20
- Sho Chiku Bai REI Junmai Daiginjo (15% ABV)
- Sho Chiku Bai Organic Nama (15% ABV)
- Sho Chiku Bai Classic Junmai (15% ABV)
- Sho Chiku Bai SHO Ginjo Nigori (14% ABV)
- Your Choice* (HANA, YUKI, Plum)
By the Glass Offer
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40th Anniversary Kentucky Bourbon Barrel Aged Sake *Limited Edition* (2 oz) $10.00
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Sho Chiku Bai Hizo Koshu (1 oz) $6.00
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Sho Chiku Bai Shirakabegura Junmai Daiginjo (2 oz) $8.00
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Sho Chiku Bai Junmai Daiginjo (2oz) $12.00
Hours
Opening Dates for 2024
- Thursday: 1:00pm - 5:00pm
- Friday: 1:00pm - 5:00pm
- Sunday: 12:00pm - 6:00pm (April - October)
- Sunday: 11:00am - 5:00pm (November - March)
Closed on the Following Days:
- 12/29 (Friday) – 12/31 (Sunday)
- 1/7 (Sunday)
- 7/4 (Thursday)
- 7/5 (Friday)
- 11/28 (Thursday)
- 11/29 (Friday)
Treasure From the Rice Paddy
Don M Hisaka, FAIA (1927-2013) - Architect
The Tasting Room, measuring 2,260 square feet, presents a light, airy ambiance. The architecture is a true work of art, constructed of Douglas Fir and granite-finished tile, infusing traditional Japanese beauty with a contemporary sense of space. The architect-designer Don Hisaka was exiled to an internment camp in World War II and rose to worldwide acclaim as an architect later in life.
Virtually all wood used inside the tasting room is reclaimed lumber, and the granite floor tiles contain glass recycled from sake, beer, whiskey and other bottles. The blue-glass tiled floor design is inspired by Japan’s rice paddies and reflects the name Takara, which means “treasure from the rice paddy.”
The kinetic sculpture that hangs from the high ceiling is another unique feature of the tasting room. This installation, named “Song of the Sky,” was created by Susumu Shingu, a prolific kinetic sculpture artist whose striking works of geometric and abstract shapes often convey the power, beauty, and balance of nature.
Susumu Shingu (1937 - ) - Sculptor
The Tasting Room, measuring 2,260 square feet, presents a light, airy ambiance. The architecture is a true work of art, constructed of Douglas Fir and granite-finished tile, infusing traditional Japanese beauty with a contemporary sense of space. The architect-designer Don Hisaka was exiled to an internment camp in World War II and rose to worldwide acclaim as an architect later in life.
Virtually all wood used inside the tasting room is reclaimed lumber, and the granite floor tiles contain glass recycled from sake, beer, whiskey and other bottles. The blue-glass tiled floor design is inspired by Japan’s rice paddies and reflects the name Takara, which means “treasure from the rice paddy.”
The kinetic sculpture that hangs from the high ceiling is another unique feature of the tasting room. This installation, named “Song of the Sky,” was created by Susumu Shingu, a prolific kinetic sculpture artist whose striking works of geometric and abstract shapes often convey the power, beauty, and balance of nature.
How Sake Tasting Works
During a sake tasting, you’ll drink from a tasting cup called a kiki-choko. The inside of the kiki-choko features blue and white lines, allowing you to gauge the sake’s clarity and color. Follow these steps to make the most of your tasting experience:
Observe the Appearance
Study the look of your sake by using the lines of your cup. Sake is usually clear, amber or golden-colored, while some varieties — such as Nigori — are cloudy and white.
Smell the Aroma
Bring the cup close to your face to experience the aroma. Try to pick out the base fragrance.
Taste It
Take a small sip of sake. Swirl it around in your mouth and hold it there to absorb the flavor properly. Look for notes of bitter, acidic, sweet or dry. Take a deep breath in so that the aroma reaches your nose — this process makes for a more comprehensive flavor experience. After you’ve satisfied your taste buds, swallow the sake to gauge its aftertaste.
Traditionally, people drink sake from a small ceramic cup called an ochoko, though any glass cup or wine glass works well. You’ll receive your sake chilled or warmed, though the temperature will depend on what kind you indulge in. Junmai works well with a variety of temperatures — from cold to hot — while Ginjo and Daiginjo varieties taste best chilled.
Pairing your sake with various foods will enhance the richness of the experience — and auditory elements add their own distinctive pleasure. Enjoy a night of sake tasting at our San Francisco Bay Area-based brewery while listening to the soothing notes of a jazz performance. We host a Music and Sake session four times a year in our Tasting Room, where talented musicians come and display their musicality to enthralled guests. Musical genres and styles change at each event, allowing for fresh entertainment every time.
Taste a sake you can’t find anywhere else with our Nama Nama tasting event. This sake is raw and unpasteurized, meaning the yeast cultures are still active within it. It’s usually unavailable outside of the brewery, but we offer this rare experience four times a year. Nama Nama has a rich, refreshing taste, and a dynamism you can only get from this particular brewing stage.
Visit us for premium sake in California
Located in Berkeley, CA, our American-based sake brewery provides one of the best things to do in the San Francisco Bay Area — savor indulgent flavors from a culture you’ve never experienced. As the number one sake company in the USA, we strive to provide unforgettable tastes that will enrich your culinary life. Call us for more information, or make a reservation for our next tasting session.
