Sho Chiku Bai
- Junmai Ten Sake
- White, Dry, Medium-Bodied, Earthy, Crisp
- 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.
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