About This Product :
The Sake:
Shirakabegura means “White-Walled Brewery.” The packaging mirrors the meaning. This smooth, complex, nuanced full body sake is delicious and approachable. The Tokubetsu Junmai type sake displays a wide range of flavors depending on whether you serve it warmed or at room temperature. Either option will give you an enjoyably complex yet smooth, umami focused blend that will linger on your taste buds.
Translation of name: 白壁蔵 Shirakabegura means “White-Walled Brewery.”
Brewery: Takara / Sho Chiku Bai
Prefecture : Nada / Hyogo
Rice: Gohyakumangoku
Nihonshu-Do (SMV) : +2
Seimaibuai : 60%
Acidity: 1.6
Amino Acids: 1.6
ABV: 15.5%
The Brewing: Uses exclusively premium ingredients like Gohyakumangoku rice, a well known sake-specific rice in Japan, and known for producing excellent koji, and promising sake with a delicate, rich in umami, clean finish. We use Miyamizu water for production. This is an exceptionally pure but unique mineral combination (semi-hard water) that enhances the growth of yeast producing great tasting sake.
Food Pairing:
It pairs very well with most mildly flavored foods, including steamed or grilled white fish, white pizza, sushi, linguini with clams, savory custards, and snacks such as popcorn. A savory cheese, like gouda, will also work very well.
Serving Temperature:
The flavors and aromas of this sake change substantially with temperature but remain complex and nuanced. When warmed to 100º -104º F., it is savory and full-bodied, with aromas and flavors of white mushroom, bran, salted cucumber and umami, balanced by subtle hints of banana and white flowers. This award winning sake is great for serving chilled or warmed.
At room temperature, this sake’s fruity aspects become more pronounced, with notes of melon, cream and lightly salted cucumber peel. When chilled, the aroma is fresh, with the scents of green apple and fennel joined on the palate by the flavors of watermelon rind, cucumber and mineral.
The Format:
300ml, 720ml, and 1.8L bottle
The Brewery:
Going back to the basics of sake brewing, we began by building a brewery.
The Shirakabegura Brewery (inside Takara / Sho Chibku Bai) combines two completely different approaches to sake brewing: sake brewing with cutting- edge equipment that reproduces the principles of traditional hand-brewing and sake brewing where most processes take place by hand.
The brewery is home to both tradition and innovation in sake brewing.
