Takara Sho Chiku Bai Premium Junmai Ginjo Sake – 300 ml

Introduction

Sho Chiku Bai Premium Ginjo is the first ginjo sake Takara introduced in the United States in 1992. This sake is brewed in Berkeley with Calrose polished to 50%. It’s adry, delicate and fruity sake featuring a smooth, silky texture, tinged with aromas and flavors of pear, melon, honeysuckle, custard, and nutmeg. The finish is clean and refreshing with an emerging taste of lightly salted fruit.

This sake is wonderful on its own, as an aperitif, or paired with delicate foods such as white tuna, scallops, steamed cod, fresh Kumamoto oysters, or Amaebi sushi. It also pairs beautifully with brie and other mild, white, creamy cheeses. Sho Chiko Bai is best served chilled.

Origin: California, USA | Rice: Calrose | Rice Polished to: 50% | Alcohol: 15% | Kosher Certified | Gluten Free | Sulphite Free