Our Sake Museum provides a journey into the intricacies of sake making. Learn how ancient brewery workers made this classic drink by getting an up-close look at the tools they used and the techniques they employed.
Compare and contrast the old methods with the new, and you’ll see how we have combined the foundational essence of each brewing step with the efficiency of modern-day technology.
Brewers have practiced sake making for more than 2,000 years, and although the methods have transformed, the result is still the same — quality sake with a flavor unlike any other beverage. Introduce yourself to a landscape of rich culture and equally vibrant sake by taking a tour of our museum.
Our Sake Tasting Room
Once you’ve taken a look at the authentic tools used in sake brewing, come over to our Tasting Room to experience the flavors for yourself. Like our museum, virtually all the wood in our tasting room is reclaimed wood, and the granite floor tiles contain recycled glass from sake, beer and whiskey bottles. This tile design is inspired by Japanese rice paddies and reflects the name Takara, which means “treasure from the rice paddies.” The architect, Don Hisaka, was a well-known and respected architect in the USA.
The Tasting Room features a hanging kinetic sculpture, “Song of the Sky,” from artist Susumu Shingu. His artworks communicate the power, beauty and balance of nature — a perfect artistic choice that aligns with our company values. Takara consistently aims to achieve harmony with nature by using unparalleled brewing techniques and educating individuals about sustainable coexistence.
Start your tasting session with our $15 Variety Course featuring Sho Chiku Bai REI Junmai Daiginjo, Organic Nama, and more. Your sake will be warm or chilled depending on the type. Varieties like Nigori and Ginjo serve better when chilled, while Junmai is the most versatile of all — taste it while it’s chilled, room temperature or hot.
Different types of sake can fit into multiple temperature levels based on classifications done by 19th-century sake connoisseurs. Some of these levels include top warm, skin warm and very chilled.
