Sake Tasting in Berkeley

Culinary Cam

20 hours ago

2 min read

Graduation weekend was packed full of fun - and delicious - happenings. One of the things I planned after the general commencement at Memorial Stadium: dumplings on Fourth Street followed by a sake tasting. Kampai!

Takara

Takara Sake USA, Inc. was established in Berkeley in 1983 though its roots are much deeper and older in Japan. Takara Sake USA uses pure snow melt from the Sierra Nevadas and rice from the Sacrmento Valley. They take those California ingredients and apply traditional sake-making craftsmanship and modern technology to create their brews. In addition to the tasting room, the Berkeley facility houses a museum. Before you settle in for the tasting, they have a required movie viewing so you fully understand the history and process of sake-making.

The Tastings

They offer four different tasting options. Because there were eight of us, we ordered two of each and, then, sipped and shared what was not in common.

The Variety Tasting was $25 and included...

Sho Chiku Bai REI Junmai Daiginjo (Junmai Daiginjo)
Sho Chiku Bai Organastingic Nama (Unpasteurized)
Sho Chiku Bai Classic Junmai (Junmai)
Sho Chiku Bai Nigori Silky Mild (Unfiltered)
Your Choice* (HANA, YUKI, Plum)

This one offered the widest range of sake flavors from delicate to bold.

The Daiginjo/Junmai Course was $35 and included...

Sho Chiku Bai REI Junmai Daiginjo (Junmai Daiginjo)
Shirakabegura Junmai Daiginjo (Junmai Daiginjo)
Sho Chiku Bai Junmai Daiginjo (Junmai Daiginjo)
Sho Chiku Bai Tokubetsu Junmai (Junmai)
Shirakabegura Tokubetsu Junmai (Junmai)

Both junmai daiginjo and daiginjo are made with highly polished rice from which at least 50% of the outer layer of the grain has been removed (reminder of sake classifications). It accounts for the top 3% of all sake produced, and represents the pinnacle of the brewers’ craft.

A One-of-a-Kind Sake Tasting Course was $45 and included...