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TYPES OF SAKE

JUNMAI
Literally means “pure rice”: it is composed of rice, water, koji and yeast. This traditional style of sake was mastered by the end of the 17th century and is generally rich in umami and complex in flavor. It is considered versatile because of its wider range of serving temperatures.

TOKUBETSU JUNMAI
Meaning “special Junmai sake” and it is created with rice that is polished to at least 60%. The use of sake-specific rice or other use of legally recognized special production method would be labeled Tokubetsu. The sake has a gentle taste and a soft texture.

JUNMAI GINJO
This style is characterized by a bright aroma, fruity tastes and delicate body. Classified as sake made from rice polished down to at least 60% and often employing a special process including lower-temperature fermentation and special strains of yeast. The term “Junmai” is used to differentiate between “pure rice” sake and sake with brewer’s alcohol added.

JUNMAI DAIGINJO
Dai means great, hence, “Great Ginjo.” Daiginjo is made from rice polished down to at least 50% or less and also fermented in lower-temperature for a long period of time. It often use sake-specific rice. The term “Junmai” is used to differentiate between “pure rice” sake and sake with brewer��s alcohol added.

NAMA
Unpasteurized.

NIGORI
Unfiltered (coarsely filtered) sake, with a milky white appearance.

KIMOTO
Kimoto represent the most traditional method of sake making, perfected in the 17th century. It uses a fermentation starter that employs the laborious task of pounding streamed rice into a paste. It is known to display complex but well-balanced flavors, with enhanced umami and acidity.

YAMAHAI
This type of sake making evolved from the Kimoto method was discovered in 1909 by scientists. It is known for developing complexity and deep flavors equal to Kimoto style sake.

GENSHU
Genshu is undiluted sake. After filtration, sake has an alcohol content of around 19%+. Most sake on the market has been diluted with water down to 12-16%. Genshu is full-bodied and has a rich taste.

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SHO CHIKU BAI › Tokubetsu Junmai, 720ml

This special sake is made from highly polished (to 60%) Sacramento Valley rice.

Price: $13.75

Ship To:

Pick Up At Berkeley, CA

Pickup Location Info

- +

Type:	Tokubetsu Junmai
Alcohol:	15%
Rice:	Calrose
Brewed in:	Berkeley, CA
SMV:	+3
Rice Polishing Ratio:	60%
Kosher:	Yes
Sulfite Free:	Yes
Gluten Free:	Yes
Buy a Case:	12
Available Sizes:	1.8L,9,720ml*,7,300ml,8

DescriptionCustomer ReviewsCustomer Q&ACA Prop 65

Personality: Juicy, umami-rich, flavors of savory bread

Description:

It is rich in umami, particularly when served warm, with the GinJikomi production style providing subtle, fruity flavors.

Served warm, this premium Junmai sake presents with aromas of warmed buckwheat, spice, damp wood and hot, briny water. Flavors of dried mushroom, spice and dashi prevail. As the sake cools, the flavor focus evolves toward a suggestion of wheat toast, accented by melon and salted Asian pear.

Served chilled, aromas and flavors of less intensity and a different character emerge; the sake becomes slightly fuller, with aromas and flavors of mineral, vanilla, custard, cinnamon, fresh dough and toasted rice.

Recommended Temperature:

Serve warm, from 100º -105º F or at room temperature. Also suitable chilled; serve at around 50º F.

Food Pairing Suggestions:

Tokubetsu Junmai is very good on it’s own—warmed or chilled. When warmed or served at room temperature it pairs well with mildly seasoned, savory dishes such as mushroom quiche, grilled eel (without sauce), miso soup and roast chicken. Served at room temperature, it harmonizes well with blue cheese and moderately flavored, aged, white cheeses such as cheddar and gruyere. Served chilled, this sake complements delicate savory items, grilled chicken breast, sheep Gouda, young Gruyère cheese, and very creamy, mild cheeses such as Brillat Savarin.

Wine Comparisons:

Dry, medium-bodied white, such as sur lie-aged whites from Burgundy and Chinon, or savory Pinot Noir from France and Germany.

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WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol.

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Legal Limit on Your Sake Purchase

Please note that we only ship domestic alcoholic products to the following states: AK, CA, CO, CT, DC, FL, GA, IA, ID, IL, KS, MA, MD, ME, MI, MN, MO, MT, NC, ND, NH, NV, NM, NY, OR, PA, SC, TX, VA, WA, WI and WY. You must be 21 years or older in order to place orders. Non-alcohol merchandise can be shipped to any U.S. address. No products (alcohol and non-alcohol products) can be shipped outside of U.S.A. *Shipping restriction applies for imported alcohol products.

Prop 65 Warning for CA Residents

WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol

Certified Kosher by Orthodox Union

Takara Sake USA produces a variety of Sake and Mirin products that are certified "pareve" by Orthodox Union, the world's leading kosher certifying organization. To find an OU approved item, just look for the "Kosher (OU)" statement appearing to the right of any certified product.