Sho Chiku Bai is the most traditional sake in the Takara range, with a semi-dry and assertive character. It can be enjoyed warm, at room temperature, on the rocks, or in cocktails, and elegantly complements a wide variety of dishes: it pairs well with meats, fish, sushi, and tempura.
Made using natural fermentation, this classic sake is distinguished by its smooth and well-balanced texture, offering an authentic experience with every tasting.
If it is consumed hot, it should never boil, in order to preserve all its delicate and harmonious flavors.
