Sake brewery
宝酒造
Takara Shuzo
The Takara company is famous in Japan for producing sake, shochu and mirin for more than a hundred years. Its first Fushimi sake brewery was established in 1842 in Kyoto, the birthplace of traditional Japanese culture. In 2001, it opened a new brewery, Shirakabegura in Nada (Hyogo), where its prestigious sake is made. The Takara company also makes sake in the United States.
Shirakabegura
Shirakabegura
Product brand
« Mio
»
Mio
Product name
Shirakabegura
Shirakabegura
Product brand
Mio
»Mio
Product name
白壁蔵 澪 スパークリング清酒
Naturally sweet and finely sparkling sake with soft and mellow flavors.
Cold
Shirakabegura
Shirakabegura
Product brand
« Mio Clear
»
Mio Clear
Product name
Shirakabegura
Shirakabegura
Product brand
Mio Clear
»Mio Clear
Product name
白壁蔵 澪ドライ スパークリング清酒
Naturally semi-dry and sparkling sake, with fruity aromas of apple.
Cold
Sho Chiku Bai
Sho Chiku Bai
Product brand
« Nigori Junmai
»
Nigori Junmai
Product name
Sho Chiku Bai
Sho Chiku Bai
Product brand
Nigori Junmai
»Nigori Junmai
Product name
松竹梅 にごり酒 純米
Sake that is soft and silky on the palate with a robust body. This is nigori sake, which literally means “cloudy” and therefore unfiltered.
Grade of sake, also called “pure rice”, composed of water, rice and koji, with rice polished to more than 30%. More acidic sake with more body.
Unfiltered sake with a more or less cloudy appearance, often with a mild taste.
Cold
Chilled
Hot
Sho Chiku Bai
Sho Chiku Bai
Product brand
« Kaori
»
Kaori
Product name
Sho Chiku Bai
Sho Chiku Bai
Product brand
Kaori
»Kaori
Product name
白壁蔵 かおり
Fresh fruit aromas with perfect balance on the palate. Refreshing and clean finish.
Cold
Shirakabegura
Shirakabegura
Product brand
« Kimoto Junmai
»
Kimoto Junmai
Product name
Shirakabegura
Shirakabegura
Product brand
Kimoto Junmai
»Kimoto Junmai
Product name
白壁蔵 生酛純米
Sake produced according to the traditional “Kimoto Zukuri*” process with a deep taste and soft, smooth rice flavors.
*Kimoto-Zukuri: a slow and rigorous brewing process that has existed since the Edo era.
Grade of sake, also called “pure rice”, composed of water, rice and koji, with rice polished to more than 30%. More acidic sake with more body.
Sake with complex and powerful aromas due to a natural, slow and rigorous fermentation method, which allows the indigenous yeasts and lactic acid bacteria to develop.
Sake rice that gives clear, dry and lightly fragranced sake.
Cold
Hot
Shirakabegura
Shirakabegura
Product brand
« Kimoto Ginjo
»
Kimoto Ginjo
Product name
Shirakabegura
Shirakabegura
Product brand
Kimoto Ginjo
»Kimoto Ginjo
Product name
白壁蔵 生酛吟醸
Round, dessert sake, made according to the traditional “Kimoto Zukuri*” process.
*Kimoto-Zukuri: a slow and rigorous brewing process that has existed since the Edo era.
Grade of sake, composed of water, rice, koji, and a little distilled alcohol, with rice polished to more than 30%. Sake with floral aromas.
Sake with complex and powerful aromas due to a natural, slow and rigorous fermentation method, which allows the indigenous yeasts and lactic acid bacteria to develop.
Sake rice that gives clear, dry and lightly fragranced sake.
Cold
Shirakabegura
Shirakabegura
Product brand
« Daiginjo Muroka Genshu
»
Daiginjo Muroka Genshu
Product name
Shirakabegura
Shirakabegura
Product brand
Daiginjo Muroka Genshu
»Daiginjo Muroka Genshu
Product name
白壁蔵 大吟醸無濾過原酒
Sake with a prestigious appellation, very fragrant, floral and distinguished, with subtle and complex flavors.
Grade of sake, composed of water, rice, kôji, and a little distilled alcohol, with rice polished to more than 40%. Subtle and delicate sake.
Muroka: Sake produced without activated carbon filtration
Genshu: Sake produced without adding water after filtration, allowing to lower the alcohol level
Sake rice that gives clear, dry and lightly fragranced sake.
Cold
Shirakabegura
Shirakabegura
Product brand
« Junmai Daiginjo
»
Junmai Daiginjo
Product name
Shirakabegura
Shirakabegura
Product brand
Junmai Daiginjo
»Junmai Daiginjo
Product name
白壁蔵 純米大吟醸
High quality sake due to the quality of the rice used. Fragrant and fruity, it releases notes of pear, melon and banana.
Grade of sake, also called “pure rice”, composed of water, rice and koji, with rice polished to more than 50%. Complex sake with pronounced aromas and refined and harmonious flavors.
Considered the best rice for sake, and gives rich, fruity aromas.
Cold
Sho Chiku Bai
Sho Chiku Bai
Product brand
« Classic Junmai
»
Classic Junmai
Product name
Sho Chiku Bai
Sho Chiku Bai
Product brand
Classic Junmai
»Classic Junmai
Product name
松竹梅 クラシック純米
Sweet, refreshing and elegant with floral, earthy and grainy notes. A long finish with a touch of sweetness.
Grade of sake, also called “pure rice”, composed of water, rice and koji, with rice polished to more than 30%. More acidic sake with more body.
Cold
Hot
Sho Chiku Bai
Sho Chiku Bai
Product brand
« Tokubetsu Junmai
»
Tokubetsu Junmai
Product name
Sho Chiku Bai
Sho Chiku Bai
Product brand
Tokubetsu Junmai
»Tokubetsu Junmai
Product name
松竹梅 特別純米
A light, semi-dry sake with flavors of mushroom and damp wood. A well-balanced Junmai.
Sake produced according to a specific and qualitative process.
Cold
Hot
Sho Chiku Bai
Sho Chiku Bai
Product brand
« Junmai Ginjo
»
Junmai Ginjo
Product name
Sho Chiku Bai
Sho Chiku Bai
Product brand
Junmai Ginjo
»Junmai Ginjo
Product name
松竹梅 純米吟醸
This dry, delicate and fruity sake has a soft and silky texture, tinged with aromas and flavors of pear, melon, honeysuckle, custard and nutmeg.The finish is clean and refreshing with a soft and subtle saltiness.
Grade of sake, also called “pure rice”, composed of water, rice and koji, with rice polished to more than 40%. Sake with more present rice aromas.
Cold
Sierra Cold
Sierra Cold
Product brand
« Junmai Ginjo
»
Junmai Ginjo
Product name
Sierra Cold
Sierra Cold
Product brand
Junmai Ginjo
»Junmai Ginjo
Product name
松竹梅 シエラコールド 純米吟醸
Offers round flavors of melon, pear and a hint of cherry. At only 12% alcohol, it has a smooth, medium body with a clean, fruity finish.
Grade of sake, also called “pure rice”, composed of water, rice and koji, with rice polished to more than 40%. Sake with more present rice aromas.
Cold
