Takara Sake
Sho Chiku Bai REI
From the sake bottle
This brilliant DaiGinjo sake made with premium Cal-rose rice from the Sacramento Valley is crafted in Berkeley, California using Sho Chiku Bai’s renowned DaiGinjo expertise. Serve at 50°-60°F, and enjoy the bright and floral aroma, soft and full body with an elegant fruity finish. Try pairing with a wide variety of mildly seasoned dishes including soft-ripened cheese.
Sake Review
Our Tasting Notes
Rich, flavorful, and autumn-warm. A junmai daiginjo full of dried fruits, tawny port richness, and a very clean finish.
It tastes like the color...
Amber. Not gold, not orange — the deep warm amber of a super-ripe persimmon just before it peaks.
This one carries a mood...
Of autumn settling in. Dried fruit, port warmth, and the feeling that something hearty is cooking nearby.
This belongs on a table with...
A roast. Maybe even a flavorful cheese plate. Something hardy and rich that can keep up.
If this sake were a place it would be...
A farmhouse kitchen in October. Something in the oven, something warm in your hands, nowhere to be.
By the end of the glass I felt...
Like something good just happened. Warm, satisfied, and ready for whatever came next.
If you liked this, try...
Watari Bune "The 55"
Huchu Homare Brewery
Decadent and seductive. A junmai ginjo from a rice that spent sixty years extinct and came back swinging.
