Rollover To Zoom
Photo for reference. Vintage may differ from the bottle shipped.
Sho Chiku Bai Classic is the best-selling sake in America, and the one most people meet first. It is brewed by Takara in Berkeley, California from Calrose rice grown in the Sacramento Valley and snowmelt water off the Sierra Nevada — a junmai, meaning pure rice, with no added distilled alcohol.
Mood: Easy, warming, weeknight.
Sommelier's note
"The sake to keep on hand rather than save for an occasion. Soft and savory, forgiving of temperature, and priced so you can actually open it on a Tuesday. Warm it gently in winter and it turns into something close to comfort food."
Tasting notes
Round and savory with a soft, fine texture. Gentle richness and umami carry notes of ripe banana, apple, and steamed rice, with a clean, faintly creamy finish. Served chilled it reads crisp and mineral; warmed to about 100°F the texture thickens and the umami deepens.
How to serve
Versatile across temperatures — chilled, at room temperature, or gently warmed. Pairs with grilled fish, teriyaki, roast chicken, mushroom dishes, and salty or fried food. Once opened, refrigerate and drink within about a week; sake is made to be enjoyed young and carries no preservatives.
Details
| Producer | Takara Sake USA |
|---|---|
| Country | United States |
| Region | Berkeley, California |
| Class | Junmai-shu (pure rice sake) |
| Rice | Calrose, Sacramento Valley |
| Alcohol | 15% |
| Bottle size | 750ml |
| Hashgacha | OU |
| Sulfites | None added |
| Gluten | Gluten free |
Sake is brewed from rice rather than grapes, so the halachos that govern grape wine are not applied to it in the same way. For how this bears on your own practice, ask your rov.
DON’T MISS A DROP!
Be the first to know about our Special Promo's, New Arrivals, and News. (Basically, FYI's on all the important stuff).
