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De Wine Spot USD 8.00 375ml

Sho Chiku Bai "Ginjo" Junmai Ginjo Sake NV

Winemaker's Notes:

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.

Region: USA » California

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  • NV

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Winery: Takara Sake
Color: Clear
Variety: Rice
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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

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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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