Sho Chiku Bai

$14.001.0L

Match a creamy, but crisp junmai sake with mildly seasoned fish and seafood dishes. Savory soups too.

Go for shiitake mushroom bisque,

creamy chicken and rice

and fried cod with tangy tartar sauce.

Eyes:

Pale Yellow

Nose:

Medium Intensity, mature, mineral, nutty, toasty

Mouth:

Light-Medium Bodied, off-dry, low-medium acidity, moderate intensity, medium finish, creamy, umami, almond

Founded in 1842 as a sake brewery, Takara added mirin and shochu production as the 20th century dawned and subsequently, post-WWII, helped boost Japan's economic recovery. They open Takara USA in Berkeley Ca. in 1982. Their Sho Chiku Bai Ten offering is made using a double yeast fermentation system, one for complexity of flavor and the other for a crisp dryness. May be served room temperature or warmed.