Full Review

Sho Chiku Bai

Sho Chiku Bai
Mio Sparkling Sake

Pair this wine with:
Cheese Fish Shellfish Vegetables

Category: Sparkling Sake

Date Tasted:
Country: Japan
Alcohol: 5%
88 Points
Silver Medal
Highly Recommended
$22

Sho Chiku Bai
Mio Sparkling Sake

Pair this wine with:
Cheese Fish Shellfish Vegetables

Category: Sparkling Sake

Date Tasted:
Country: Japan
Alcohol: 5%
Creamy emerald straw color. Aromas of jicama and baked apple with a satiny, lively, finely carbonated, moderately sweet light-to-medium body and a seamless, appealing, medium-long coconut-lime sorbet, candied lemon peel and ginger, peach cobbler, and rye crisps finish. A pleasing, sweet and apple-y sparkling sake that will be lovely with the dessert course; hard seltzer drinkers need apply!

Tasting Info

Wine Glass Style: Fruity & Juicy & Smooth
Aroma Aroma: jicama and baked apple
Taste Flavor: coconut-lime sorbet, candied lemon peel and ginger, peach cobbler, and rye crisps
Sweetness Sweetness: Moderately Sweet
Enjoy Enjoy: Now on its own and with food
Recipes Pairing: Sushi, Tempura, Swiss
Bottom Line Bottom Line: A pleasing, sweet and apple-y sparkling sake that will be lovely with the dessert course; hard seltzer drinkers need apply!

The Producer or Importer

Takara Sake USA Inc.

The Producer or  Importer
708 Addison Street
Berkeley, CA 94710
USA
1 510-5408250

Their Portfolio

Sparkling Sake

Wine Glass Sake.jpg
Serve in a Stemless Wine Glass
Sparkling sake is a somewhat recent phenomenon in the United States, as a way to improve sales of sake overall. Most versions are light to moderately sweet, although there are some examples that are dry; they are low in alcohol, between 5% to 8%. Most examples are sold in smaller bottles (between 180-300ml), as these do not keep their effervescence for long. They are produced naturally with secondary fermentation in a closed tank.

Most have delicate flavors such as tropical fruit, melon and custard with a lightly earthy or mineral finish. They are traditionally served in a sparkling wine flute and are normally paired with a variety of foods, from sushi and fusion cuisine to poultry and lighter seafood.