What makes Sho Chiku Bai unique?
The three most important elements in making good sake are: 1) quality of rice 2) good water 3) brewers techniques. All these factors contribute to the taste of Sho Chiku Bai. In Japan, we use special sake rice for making all sake products. Our breweries are located in Fushimi and Nada known for their high quality water. Takara has been a leading producer of sake in Japan for more than 150 years. Takara Sake USA in Berkeley, California has taken pure snow melt from the Sierra Nevada Mountains and superior rice from the fertile Sacramento Valley. To that, they applied traditional sake-making craft and modern technology to produce a sake worthy of the Sho Chiku Bai.
