|MEDIA CENTRAL||MEDIA CENTRAL - 2012|
Takara Shuzo. Co., LTD
October 25, 2012
A Sho Chiku Bai New TV Commercial Airs across the U.S.
BERKELEY, CA -- August 8, 2012— Starting August 15th across the U.S., Takara Sake USA Inc. will air a new TV commercial on Sho Chiku Bai which has the No. 1 sake share in the U.S.
Takara Sake USA took over the sake making technique from old Kyoto, and we carefully select ingredients to make Sho Chiku Bai. Our brewery in Berkeley, CA is blessed with the great environment to make sake - pure water, rich rice, and nice weather. In this environment, we continue to carefully make sake in a traditional way.
Our new TV commercial is sake is a blessing from nature, and we took over the sake making technique to the U.S. to make the most popular sake in the U.S. Also, Sho Chiku Bai was only sake that received Gold Award (Junmai Category) in 2011 U.S. National Sake Appraisal. As Takara Sake USA Inc. approaches its 30th anniversary, we remain committed to providing quality products for the U.S. market.
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Takara Sake Unveils Brand New Products,
BERKELEY, CA—September 21, 2012—Takara Sake USA Inc. is releasing Takara Can Chu-Hi <JPOP>. We have received great positive feedback from our customers on our Can Chu-Hi, and we renewed our chu-hi this summer.
We changed our label to appeal to young people and women; we featured Takara Can Chu-Hi as a carbonated fresh alcohol beverage and a popular Chu-Hi in Japan. We also added “JPOP” to the product name; it is easier to pronounce and remember.
There are 2 flavors - Grapefruit and White Peach. The grapefruit flavored Chu-Hi is extremely refreshing and is the most popular flavor in Japan. We experimented a lot to find an additional flavor specific to the U.S. market and found that white peach was the best match.
We’re hoping both Japanese Chu-Hi fans and American customers will enjoy Takara Can Chu-Hi<JPOP>.
New Shochu, IKKOMON 24%
BERKELEY, CA – September 21, 2012— Takara Sake USA is releasing Ikkomon 24%, the shochu made with 100% sweet potatoes.
Sweet potato shochu is made with sweet potatoes and rice koji, but we adhere to using 100% sweet potatoes and made Ikkomon 24% with only sweet potatoes and sweet potato koji. Making shochu with sweet potato koji is extremely difficult, so many brewers have been using rice koji to make sweet potato shochu. However, Takara Sake succeeded making sweet potato koji with our technique and was able to make potato shochu which allows you to savor the real sweet potato flavor and smooth rich taste.
We have been selling Ikkomon 25%, and we have many positive feedback from our customers. In California, not only restaurants with hard liquor license but also restaurants with restaurant with beer and wine liquor license are authorized to serve shochu which contains less than 24% alcohol by volume. This time, we’re releasing Ikkomon 24% only in California.
New Honkaku Shochu, KURO YOKAICHI IMO 24%
BERKELEY, CA – September 21, 2012— Takara Sake USA is releasing Honkaku Shochu, Kuro Yokaichi Imo 24%.
Kuro Yokaichi Imo is made with black koji by following an aged-old tradition, and it has rich aroma and deep flavor of sweet potato. Also, we chose only the highest quality sweet potatoes and used 100% Kushu-grown sweet potatoes.
We have been selling two other Yokaichi shochu such as Yokaichi Kome Shochu (distilled from rice) and Kokaichi Mugi Shochu (distilled from barley). You can enjoy authentic honkaku shochu flavors with these shochu, and we have received many positive feedback from our customers on them. We’re hoping our customers to enjoy the new honkaku shochu, Kuroyokaichi Imo 24% as well as other Yokaichi series.
MIO Sparkling Sake (by Shirakabe Gura- Sho Chiku Bai)
BERKELEY, CA – September 21, 2012— Takara Sake USA is releasing MIO Sparkling Sake (by Shirakabe Gura – Sho Chiku Bai).
We sought a good balance of sweet and sour, and created sparkling sake which is easy to drink. Its alcohol content is only 5% (normally sake’s alcohol content is 15-17%), and MIO doesn’t have a strong sake taste, so it would be a great for customers who are new to sake.
MIO has been very popular in Japan, and we’re hoping that American customers also enjoy our new sparkling sake.
Sake Brewed in Shirakabe Gura Receives the Gold Award at the Annual Japan Sake Awards for Brewing Year of 2011 - Receives the Gold Prize the 9th Time in a Row -
BERKELEY, CA-- July, 2012 – Shirakabe Gura, brewed by Takara Shuzo Co., LTD in Shirakabe Gura (Tounan-ku, Kobe) was awarded the highest prize, the Gold Prize in Annual Japan Sake Awards for Brewing Year of 2011*.
Since 2003, Shirakabe Gura has received the Gold Prize the 9th time in a row. Except for Shirakabe Gura, there are only 6 sake factories where they produce sake that have received the Gold Prize more than 9 times.
The Annual Japan Sake Awards are held under the auspices of the National Research Institute of Brewing and the Japan Sake and Shochu Makers Association. The number of entries is limited to one entry per manufacture. Juries examine and select excellent sake as prize winners, and those recognized as the very best among the prize winning sake for gold prize winners.
This year, there were 876 sake entries from all over Japan. The preliminary examination took place from April 24th to 26th , and the final examination took place from May 8th and 9th at the office of the National Research Institute of Brewing. As a result of the examinations, 428 sake was selected for prize winners, and 247 sake was selected for gold prize winners.
We, at Takara Sake USA Inc. import sake made in Shirakabe Gura such as Shirakabe Gura Kimoto Tokubetsu Junmai, Shirakabe Gura Junmai, Shirakabe Gura Tokubetsu Junmai, Sho Chiku Bai Shirakabe Gura MIO. We sell them in the U.S., and have received great positive feedback from our customers. We remain committed to providing quality products for the U.S. market.
* The brewing year: The brewing period is from July 1st to June 30th next year (e.g. 7/1/2010 – 6/30/2011). In Annual Japan Sake Awards, juries examine sake (new sake) brewed in each brewing year.
February 28, 2012 - Catching an Elusive Japanese Flavor
Publisher: The New York Times
A reader wanted to know where to buy “real mirin (without sugar added),” suggesting that only liquor stores could carry it. Like most home cooks who make Japanese dishes, I had a bottle of mirin, the Japanese rice wine, for cooking, from a food store and did not know there was any other kind. None of my cookbooks said a thing about different mirins.
After unsuccessfully trying to find this “real mirin” at wine shops, I turned to Rick Smith, an owner of Sakaya, a sake shop in the East Village. He explained that real mirin, also known as hon-mirin, is fermented from varieties of rice that lend it sweetness. The mirin sold in food stores, or aji-mirin, is concocted from alcohol, water, salt and sweeteners; usually lower in alcohol, it is to real mirin what a cooking wine is to a fine varietal.
Mr. Smith sells two real mirins: the pale gold Takara mirin (12 percent alcohol), which is deliciously complex, with overtones of sake, and Toh-Hi Akasake mirin (9 percent), which has a deeper color and a more syrupy, less interesting flavor. In comparison, Kikkoman Manjo aji-mirin (8 percent), from a supermarket, was harsh, salty-sweet and tasted of chemicals. It contained glucose and corn syrup; other brands are made with high-fructose corn syrup and preservatives.
David Bouley, an owner of the Japanese restaurant Brushstroke, said that because supermarket mirin is not naturally fermented, it has no umami, the complex savoriness found in foods like mushrooms. “Good mirin holds flavors together and elevates them, and is also used to add gloss, not just sweetness to food,” he said. “Commercial mirin is a dead product.”
Takara mirin is $8.99 for a 24-ounce bottle and Toh-Hi Akasake mirin is $23.99 for 60.8 ounces at Sakaya, 324 East Ninth Street (Second Avenue), (212) 505-7253. Once opened, they should be kept refrigerated. (Kikkoman Manjo aji-mirin is $6.99 for 17 ounces at Whole Foods.)
Takara Sake USA Inc. Expands its Production Facilities to