Takara Sake and Food Pairing

Sake Wednesday!
Today's Sake is from: Takara Brewery
Name: Sho Chiku Bai Organic Nama
Category: Junmai
Price: $8.99 300 ml
Rice: Calrose
Prefecture: Berkley, California
Region:
Water Sourced: Sierra Nevada mountains
Rice Polish Ratio: 60%
SMV +5
Acidity 1.3
Style: Semi-Dry
Alc: 15%
Served:
Chilled: 50 degrees
Room Temp: Yes
Warmed: Yes
About:
Takara has great experience in producing Shochu , Mirin and Sake for more than one-and-a-half centuries. Because Takara’s main business endeavors depend heavily on the mastery of natural processes such as fermentation, the Company feels a strong responsibility toward preserving the natural environment. As a self-proclaimed “harmonist,” Takara engages in activities aimed at educating people about the importance of sustainable coexistence with nature. Its work in this area is embodied in Takara’s corporate philosophy: “Contributing to the creation of a vital society and a healthy lifestyle for its members through our fermentation technology and biotechnology in a way that achieves harmony with nature.”
Takara Sake USA Inc. was established in 1983 in Berkeley, California. The main products produced in Berkeley are the “Sho Chiku Bai” brand of sake, flavored sake, plum sake, mirin and more! Takara Sake USA has taken pure snow melt from the Sierra Nevada Mountains and superior rice from the fertile Sacramento Valley. With these resources, they apply traditional sake-making craftsmanship and modern technology to produce a sake worthy of the Takara mark. Various products like premium sake and shochu are imported from our parent company in Japan. We also have a unique Tasting Room and Sake Museum. It is our hope to introduce the public not only to different types of sake but also to Japanese culture through our facilities.
The Dish: Cauliflower Bisque 2 ways
You can find out more about Takara Brewery here:
www.takarasake...
Kanpai 🍶
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