Takara Shuzô

Sake brewery

宝酒造

Takara Shuzo

Kinki Region: Hyogo / Kyoto

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.

hierogly

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.

Fruity
Sparkling
Smooth
Classification:
Sparkling
Sparkling
Alcohol:
5%
Volume:
300 mL & 150 mL
Pairings:
Aperitif, cocktail, desserts
Type :
-
-
Rice:
-
-
Polishing:
60% (of the rice grains remaining)
60% (of the rice grains remaining)
Temperature:
logo frais Cold
REF: 160590 & 200612

Shirakabegura

Shirakabegura

Product brand

« 

Mio Dry

 »

Mio Dry

Product name

白壁蔵 澪ドライ スパークリング清酒

Naturally semi-dry and finely sparkling sake, with fruity aromas of pear and grapes.

Medium-Dry
Pear
Grape
Classification:
Sparkling
Sparkling
Alcohol:
5%
Volume:
300 mL
Pairings:
Aperitif, cocktail, dessert (fruits)
Type :
-
-
Rice:
-
-
Polishing:
60% (of the rice grains remaining)
60% (of the rice grains remaining)
Temperature:
logo frais Cold
REF: 201007

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.

Sweet
Milky
Silky
Classification:
Junmai
Junmai

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.

Alcohol:
10,5%
Volume:
240 mL
Pairings:
Cocktail, spicy dishes, fish, dessert (citrus fruits), granita
Type :
Nigori
Nigori

Unfiltered sake with a more or less cloudy appearance, often with a mild taste.

Rice:
-
-
Polishing:
_
_
Temperature:
logo frais Cold logo ambiance Chilled Hot
REF: 160140

Shirakabegura

Shirakabegura

Product brand

« 

Tokubetsu Junmai

 »

Tokubetsu Junmai

Product name

白壁蔵 特別純米

Balanced sake, produced with Miyamizu water, one of the most famous waters used for sake production.

Rich
Sweet
Well-balanced
Classification:
Tokubetsu Junmai
Tokubetsu Junmai

Sake produced according to a specific and qualitative process.

Alcohol:
14,5%
Volume:
180 mL
Pairings:
Meat, fish, seafood
Type :
-
-
Rice:
-
-
Polishing:
60% (of the rice grains remaining)
60% (of the rice grains remaining)
Temperature:
logo frais Cold
REF: 160110

Sho Chiku Bai

Sho Chiku Bai

Product brand

« 

Taruzake

 »

Taruzake

Product name

松竹梅 樽酒

Sake characterized by its woody taste due to its maturation in cedar barrel (three days).

Woody
Sweet
Matured
Classification:
Futsushu
Futsushu

So-called “ordinary” sake, with a simple and bold taste.

Alcohol:
15%
Volume:
300 mL
Pairings:
Cocktail, vegetables, meat (white), fish (grilled eels)
Type :
-
-
Rice:
-
-
Polishing:
_
_
Temperature:
logo frais Cold logo ambiance Chilled Hot
REF: 200613

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.

Traditional
Smooth
Balanced
Classification:
Junmai
Junmai

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.

Alcohol:
15,5%
Volume:
180 mL & 640 mL & 1,8 L
Pairings:
Fish, Meat (chicken), Vegetables (steamed)
Type :
Kimoto
Kimoto

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.

Rice:
Gohyakumangoku
Gohyakumangoku

Sake rice that gives clear, dry and lightly fragranced sake.

Polishing:
70% (of the rice grains remaining)
70% (of the rice grains remaining)
Temperature:
logo frais Cold Hot
REF: 160530 & 160540 & 160090

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.

Traditional
Round
Smooth
Classification:
Ginjo
Ginjo

Grade of sake, composed of water, rice, koji, and a little distilled alcohol, with rice polished to more than 30%. Sake with floral aromas.

Alcohol:
15,5%
Volume:
640 mL
Pairings:
Meat (white), Fish
Type :
Kimoto
Kimoto

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.

Rice:
Gohyakumangoku
Gohyakumangoku

Sake rice that gives clear, dry and lightly fragranced sake.

Polishing:
60% (of the rice grains remaining)
60% (of the rice grains remaining)
Temperature:
logo frais Cold
REF: 201008

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.

Frangranced
Floral
Distinguished
Classification:
Daiginjo
Daiginjo

Grade of sake, composed of water, rice, kôji, and a little distilled alcohol, with rice polished to more than 40%. Subtle and delicate sake.

Alcohol:
17%
Volume:
640 mL
Pairings:
Meat, fried food (tempura)
Type :
Muroka Genshu
Muroka Genshu

Muroka: Sake produced without activated carbon filtration

Genshu: Sake produced without adding water after filtration, allowing to lower the alcohol level

Rice:
Gohyakumangoku
Gohyakumangoku

Sake rice that gives clear, dry and lightly fragranced sake.

Polishing:
60% (of the rice grains remaining)
60% (of the rice grains remaining)
Temperature:
logo frais Cold
REF: 160000

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.

Fruity
Aniseed
Refined
Classification:
Junmai Daiginjo
Junmai Daiginjo

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.

Alcohol:
15%
Volume:
640 mL
Pairings:
Fish, vegetables
Type :
-
-
Rice:
Yamadanishiki
Yamadanishiki

Considered the best rice for sake, and gives rich, fruity aromas.

Polishing:
45% (of the rice grains remaining)
45% (of the rice grains remaining)
Temperature:
logo frais Cold
REF: 200247

Shirakabegura

Shirakabegura

Product brand

« 

Daiginjo 35

 »

Daiginjo 35

Product name

白壁蔵 大吟醸35

Floral, elegant and perfectly balanced sake.

Floral
Elegant
Premium
Classification:
Daiginjo
Daiginjo

Grade of sake, composed of water, rice, koji, and a little distilled alcohol, with rice polished to more than 40%. Subtle and delicate sake.

Alcohol:
16,5%
Volume:
720 mL
Pairings:
Starters, Seafoods, Fish
Type :
-
-
Rice:
Yamadanishiki
Yamadanishiki

Considered the best rice for sake, and gives rich, fruity aromas.

Polishing:
35% (of the rice grains remaining)
35% (of the rice grains remaining)
Temperature:
logo frais Cold
REF: 202231

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.

Dry
Mineral
Harmonious
Classification:
Junmai
Junmai

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.

Alcohol:
15%
Volume:
180 mL & 750 mL & 1,5 L
Pairings:
Fish, meat (grilled), fried foods (tempura), teriyaki
Type :
-
-
Rice:
Calrose
Calrose
Polishing:
70% (of the rice grains remaining)
70% (of the rice grains remaining)
Temperature:
logo frais Cold Hot
REF: 200396 & 160200 & 160210

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.

Medium-dry
Fruity
Full-bodied
Classification:
Tokubetsu Junmai
Tokubetsu Junmai

Sake produced according to a specific and qualitative process.

Alcohol:
15%
Volume:
300 mL & 720 mL
Pairings:
Miso soup, meat (grilled)
Type :
-
-
Rice:
Calrose
Calrose
Polishing:
60% (of the rice grains remaining)
60% (of the rice grains remaining)
Temperature:
logo frais Cold Hot
REF: 160970 & 160980

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.

Delicate
Dry
Smooth
Classification:
Junmai Ginjo
Junmai Ginjo

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.

Alcohol:
15%
Volume:
300 mL
Pairings:
Fish (albacore tuna, steamed), seafood (oysters, scallops)
Type :
-
-
Rice:
Calrose
Calrose
Polishing:
50% (of the rice grains remaining)
50% (of the rice grains remaining)
Temperature:
logo frais Cold
REF: 160280
Saké Junmai Ginjo de Takara avec des huitres

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.

Light
Fruity
Refreshing
Classification:
Junmai Ginjo
Junmai Ginjo

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.

Alcohol:
12%
Volume:
300 mL
Pairings:
Aperitif, meat (chicken), seafood
Type :
-
-
Rice:
Calrose
Calrose
Polishing:
50% (of the rice grains remaining)
50% (of the rice grains remaining)
Temperature:
logo frais Cold
REF: 160250

Other Japanese breweries

その他の酒蔵
La maison de saké ASAMAI SHUZO

Asamai Shuzo

The Asamai brewery was founded by two friends in the small town of Asamai Hiragacho in 1917. A guarantee of expertise with a taste for precision, the company pr ...

Learn more
La maison de saké RIHAKU SHUZO

Rihaku Shuzo

The Rihaku brewery was founded in 1882 in the town of Matsue in the Shimane region. The skill of its master brewers has enabled Rihaku to win gold medals for se ...

Learn more
La maison de saké Yoshida shuzo Kura 吉田酒造

Yoshida Shuzo

The Yoshida brewery in Shimane region began brewing sake in 1743 for the Hirose clan in the Edo period. The Gassan brand which means “between the mountain ...

Learn more
La maison de saké RYUJIN SHUZO

Ryujin Shuzo

The Ryujin Shuzo offers sake with refined and elegant aromas, revealing the artisanal soul of this small brewery. It is widely regarded as one of the finest bra ...

Learn more
La maison de saké TATENOKAWA SHUZO

Tatenokawa Shuzo

Tatenokawa Shuzo has its origins in 1832: The good quality of the water contributed to the production of shubo (sake fermentation starter) by Heishiro, a local ...

Learn more
La maison de saké KAETSU SHUZO

Kaetsu Shuzo

Kaetsu Shuzo was founded in 1880 in the region of Niigata known for its natural landscapes and mountainous streams. The very cold winter season and the pure wat ...

Learn more
La maison de saké FUKUCHIYO SHUZO

Fukuchiyo Shuzo

Producer of some of the finest sake in Japan, the Fukuchiyo brewery uses only ancient and very artisanal techniques for its productions which are all “gin ...

Learn more
La maison de saké MARUMOTO SHUZO

Marumoto Shuzo

The Marumoto brewery has been around for over 150 years. Located in a nature reserve in the Okayama region, it has its own yamadanishiki rice fields. The name C ...

Learn more
La maison de saké Takasago Shuzo

Takasago Shuzo

Takasago Shuzo is located in the centre of the island of Hokkaido, in the north of Japan. It produces pure and fresh sake, inspired by the characteristic snowy ...

Learn more
La maison de saké MASUDA SHUZO

Masuda Shuzo Ten

Created in the North of Japan, the Masuda brewery is today located in the Toyama region, between the sea and the mountains. A forerunner in the art of sake, the ...

Learn more
La maison de saké IMADA SHUZO HONTEN

Imada Shuzo Honten

Founded in 1868, Imada Shuzo is located on the sea front, in the Hiroshima region, known for its particularly fresh water. The brewery is run by a toji woman wh ...

Learn more
La maison de saké HIGASHI SHUZO

Higashi Shuzo

Brewery founded in 1860 in the Ishikawa region. Surrounded by mountains, Yoshimura Hideo Shoten uses the water from Mount Hakusan to produce its sake. The curre ...

Learn more
La maison de saké Yoshimura Hideo Shoten

Yoshimura Hideo Shoten

Sake brewery founded in 1915 in the Wakayama region. A dozen craftsmen working to create a top-of-the-range sake made from water from the Kinokawa River. Reward ...

Learn more
La maison Seto Shuzo Ten

Seto Shuzo Ten

The Seto brewery was founded in 1865 in the Kanagawa region of Kaisei-Machi. After stopping brewing in 1980, it resumed sake production in 2018. The landscape, ...

Learn more