Produced and bottled in the United States, 16% alcohol by volume.
This saké has long been a favorite in Japan. Designed to be microwaved, it can be served warmed or chilled. With a cap that can be used as a cup, Cap Ace is convenient in size and delicious in taste.
This versatile sake has a smooth, mellow flavor and can be enjoyed warmed, room temperature or chilled. Serve from this traditional "tokkuri" container that was used when purchasing sake in the old days.
Slow fermentation at low temperatures gives this sake a slightly dry flavor with a light aroma reminiscent of orchard apples. Enjoy chilled or over ice.
Slow fermentation at a low temperature gives Horin Saké its refreshing, fruity aroma and mild flavor. An ultra-premium saké, Horin is made with premium Yamadanishiki rice, the best rice available for saké brewing. The rice is polished to 48% of its original size leaving only the heart of the grain. Enjoy Horin chilled or at room temperature.
A deliciously refreshing and decidedly different sake! Nigori is traditionally brewed, but rough filtered, giving the sake a naturally milky apperance with more body and a rich taste that is sweet with hints of fruit.
This versatile sake can be served warmed, room temperature or chilled. It is aged for approximately 6 months to achieve its mellow flavor.
For a refreshing change of pace, the Gekkeikan Zipang Sake is a lively and bright; crisp, refreshing and easy to drink; excellent with a light appetizer; pair with raw fish or ceviche.
HANA Fuji Apple appeals with its fresh aroma that fulfills the palate with the crisp tartness of the fruit. The lovely, lingering finish continues the taste of rich apple flavor. Its low alcohol makes it a fine aperitif, either straight up or on the rocks.
Hana Lychee lives up to its name with an appealing aroma that fulfills its promise on the palate with the intense flavor of this exotic fruit. The lovely, lingering finish continues the rich lychee taste. Its low alcohol makes it a fine aperitif, either straight up or on the rocks.
Ginjo is a special reserve connoisseur class of sake. Most sakes are brewed with rice that has been milled 30%. For our Ginjo we use rice that is polished over 50%. Additionally, we use a special strain of yeast that allows for fermentation at a cooler temperature. The result of the slower, longer process is a silky-smooth, rich texture and a fruity flavor. Serving: Chilled. Food Pairing: Perfect by itself or with lightly seasoned foods.
"Sho Chiku Bai" is Takara's main brand of Sake in Berkeley as well as Japan. It’s high quality and superior taste has made it the best-selling Sake in the United States — America’s favorite.
NIGORI is the way sake first appeared when it was brewed for the Imperial Court in Kyoto as well as for most of its 2,000 year history. It is coarsely-filtered and the sweetest of all our types of sake. It is especially delicious with very spicy foods. The bottle should be shaken each time before pouring due to the high rice content that settles in the bottom of the bottle. It should always be served chilled.
TAKARA SIERRA COLD is an innovation in sake brewing. It is fermented with a specially developed yeast that allows for the rich flavor of a premium type of sake. We have made this product with an alcohol content of 12% for those who prefer a milder taste. It is designed to be served chilled.