Japan's Takara traces its roots back to 1842 when Mr. Unosuke Yomo produced their first sake in Fushimi, Kyoto. One hundred and forty years later they put down roots in America with the introduction of Berkeley based Sho Chiku Bai. Here, they take pure snow melt from the Sierra Nevadas and superior rice from the Sacramento Valley. To this, they combine traditional methods with modern technology to produce a Sake worthy of the Takara mark. This is a rare chance to explore the enticingly subtle taste of Sake.
Sam Geniella from Takara Sake and Brian from Idaho Wine Merchant will be here pouring 5 of our favorite sakes:
- Sho Chiku Bai Nama Sake
- Sho Chiku Bai Shirakabe Gura "Mio" Sake
- Co Sho Chiku Bai Rei Junmai Ginjo
- SCB Shirakabegura Junmai Daiginjo
- Sho Chiku Bai Takara Nigori
Cost of tasting will be $15