| Brand | Sho Chiku Bai |
| Region | Hyogo, Kinki, Japan |
| Spirits Type | Sake |
| Spirits Style | Kimoto, Junmai |
| ABV | 15.5% / Rice Polishing: 70% |
Product details
Sho Chiku Bai Shirakabegura Kimoto Junmai is a tribute to the traditional brewcraft of Hyōgo’s famed Shirakabegura brewery, part of Takara Shuzo’s Sho Chiku Bai family. The brewery combines time-honored, hand‑driven processes with modern precision. Its kimoto-style fermentation—centuries-old starter method using “yamaoroshi” rice paste—is applied to 100 % Gohyakumangoku rice polished to 70 %. This meticulous approach fosters robust umami, gently bold acidity, and a round, velvety mouthfeel. Sho Chiku Bai’s heritage, named after the auspicious “Three Friends of Winter” (pine, bamboo, plum), underscores the brand’s deep cultural roots and commitment to craftsmanship.
On the nose and palate, Shirakabegura Kimoto Junmai reveals dual character depending on serving temperature. Served warm, its rich body blossoms with earthy apple, creamy cheese, and spice notes; when chilled, delicate aromas of vanilla, flowers, melon, stone fruit, and sweet milk come to the fore. Clear and bright, it softens into a rounder finish with savory, umami-rich depth as it warms. This versatile profile makes it a joy to pair: complement mild, rich textures like triple‑cream cheeses or creamy risotto; stand up to umami‑rich fatty foods—wagyu beef, toro sashimi, or fresh uni—or enjoy alongside baked mushrooms or soft baked goods. Whether sipped warm at a cozy dinner or chilled at a refined tasting, this sake brings the soulful depth of kimoto fermentation to the table.
