Sho Chiku Bai "Ginjo" Junmai Ginjo Sake NV
Takara Sake:
1842
Mr. Unosuke Yomo started to produce Mirin and Shochu in Fushimi, Kyoto.
1925
Takara Shuzo Co.Ltd., was established in Fushimi, Kyoto.
1982
Takara Sake USA Inc. was founded in Berkeley, California.
1983
Takara Sake USA's first American Sake "Sho Chiku Bai" was introduced.
1984
Nigori Sake was added to the product line.
1987
Takara Sake USA factory's first structural renovation.
1989
N... Read more
1842
Mr. Unosuke Yomo started to produce Mirin and Shochu in Fushimi, Kyoto.
1925
Takara Shuzo Co.Ltd., was established in Fushimi, Kyoto.
1982
Takara Sake USA Inc. was founded in Berkeley, California.
1983
Takara Sake USA's first American Sake "Sho Chiku Bai" was introduced.
1984
Nigori Sake was added to the product line.
1987
Takara Sake USA factory's first structural renovation.
1989
Nama Sake was added to product line.
1990
Takara Sake USA became America's largest Sake producer.
1992
Ginjo Premium Sake was added to the product line.
1995
Takara Shuzo, Takara Sake USA and the Sierra Club started the Wild Salmon Forever Campaign.
Sierra Cold Sake was added to the product line.
1998
Takara Sake USA factory's second structural renovation.
The Tasting room underwent renovation and the Sake Museum was created.
2000
Organic Nama Sake was added to the product line. Read less
Do you love Takara Sake? Follow them to show your support. Why?
Ginjo is a special reserve connoisseur class of sake. Most sakes are brewed with rice that has been milled 30%. For our Ginjo we use rice that is polished over 50%. Additionally, we use a special strain of yeast that allows for fermentation at a cooler temperature.
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