- Kyōto (京都)
- Rice type
- Domestic rice (国産米)
- Polishing rate (semaibuai)
- Alcohol content
Takara's Shochikubai Shirakabegura Mio (澪) Sparkling Sake is made of only rice, kōji, and water. It is uniquely refreshing, fruity, and balanced with crisp acidity. The character 澪 (mio) evokes images of the delicate foam emerging in a ship's wake, this sparkling sake is a light refresher representing a new wave of Japanese sake.
Sparkling and subtly sweet with crisp acidity. Lively aromas of grape and ripe pear rise out of the light effervescence which presents the palate with a gentle sweetness paired with refreshing acidity. A clean finish with a slightly puckering acidity brings to mind the sensation of drinking sparkling white wine.
Best consumed chilled to approximately 10°C in a wine glass or tumbler, or heated to 40°C to enjoy how the warmth adds body, subtly brings out its acidity, and gives it a slightly more pronounced aroma and expanded fragrance. An excellent match with lightly seasoned foods and sashimi.
About the brewery
- Takara Shuzō
- Name in Japanese
- 609 Higashifu, Fushimi-ku, Kyōto 612-8353
Nowadays, Takara Shuzo Co. is a subsidiary of Takara Holding. The company produces sake, shōchū (it is Japan's largest shōchū distiller), chūhai, whisky as well as seasonings. Takara Shuzo also owns the Tomatin distillery of Highland single malt scotch whisky. The holding company was established in 2001. The original sake brewery was set up in 1842. Later, in 1864, the brewery started to manufacture shōchū and mirin. Takara Shuzo Co., Ltd was established in 1925 and created its brand Shōchikubai (松竹梅) in 1933. After WWII, Takara expanded into the US where it established a subsidiary, Takara Sake USA Inc. in 1983. In 2017, Takara Shuzo International Co., Ltd was founded. New sake products include Shirakabegura Mio sparkling sake.