Sake Sho Chiku Bai, 18 L
Sake transparent color.
Sho Chiku Sake Bay has a full-bodied, well-balanced structure and quite gentle, dry taste with a hint of sweetness.
Characterized by mild flavor rice shade.
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. Sho Chiku Sake Bay is perfect for Japanese cuisine: sushi, tempura, sashimi, teriyaki, yakitori, as well as lobster sweet and sour sauce.
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.