Sake Sho Chiku Bai, 10 L
price
$ 49
Available
You can Notify Availability
- Region:
- Producer:
- Volume:
Vintages and volumes
Order by phone
+7 (495) 988-45-58
Call us
Our wine consultant (sommelier) will help you choose the wine to the table or as a gift. And will respond to all your questions on the wines.
Call Me Back
Tasting Notes
Color
Has a transparent color.
Taste
Sho Chiku Sake Bay has a full-bodied, well-balanced structure and quite gentle, dry taste with a hint of sweetness.
Aroma
Characterized by mild flavor rice shade.
Gastronomy
Sho Chiku Sake Bay served warm in small ceramic cups Sakazuki. Pre sake is poured into Tokkuri - little carafe with open neck and put it on a few minutes in hot water. Ideal supply temperature - 36-38 ° C. Sho Chiku Sake Bay is perfect for Japanese cuisine: sushi, tempura, sashimi, teriyaki, yakitori, as well as lobster sweet and sour sauce.
Interesting Facts
The company Takara Sake USA was founded in 1982 and is a member Kaliforinii Japanese company Takara Shuzo Co.Ltd., Which dates back to 1842 when its founder Unosyuk Iomo opened a family affair for the production of sake.
Today, for the manufacture of sake Sho Chiku Bay uses pure meltwater Sierra Nevada Mountains and excellent rice from the fertile Sacramento Valley. Technology of production of sake begins with soaking and steaming rice, then part of the rice is processed special mold fungus spores - Koji, which converts starch into sugar. Then added sake yeast fermenting sugar alcohol, filtered, pasteurized and kept. Term Exposure sake varies from 4 to 6 months. High-quality blenders evaluate sake and mixes it with other parties until until a strict adherence to quality and standards Takara, then Sho Chiku Bay quickly bottled, preserving the peak of flavor and aroma.
Sho Chiku Bay is a type of sake - junmai-shu, which means "pure rice wine", because it is produced only from the water and rice lost in the process of handling up to 70% of initial weight, indicating a very high quality of the drink.
Today, for the manufacture of sake Sho Chiku Bay uses pure meltwater Sierra Nevada Mountains and excellent rice from the fertile Sacramento Valley. Technology of production of sake begins with soaking and steaming rice, then part of the rice is processed special mold fungus spores - Koji, which converts starch into sugar. Then added sake yeast fermenting sugar alcohol, filtered, pasteurized and kept. Term Exposure sake varies from 4 to 6 months. High-quality blenders evaluate sake and mixes it with other parties until until a strict adherence to quality and standards Takara, then Sho Chiku Bay quickly bottled, preserving the peak of flavor and aroma.
Sho Chiku Bay is a type of sake - junmai-shu, which means "pure rice wine", because it is produced only from the water and rice lost in the process of handling up to 70% of initial weight, indicating a very high quality of the drink.
In our store you can buy sake Sho Chiku Bai, 10 L, price Sho Chiku Bai, 10 L — $ 49. Producer sake Takara Sake USA. Delivery Sho Chiku Bai, 10 L.
