Sake is made from rice grain and this distinctive beverage is obtained through a process called multiple parallel fermentation. Saccharification and alcohol fermentation occur simultaneously in the same phase. The fermentation process of sake is more similar to that of beer, in that beer is also made from grains, including rice. The use of malts and hops also gives beer a taste that is more characteristically dry. Wine, beer, and sake all have their own distinct processes.
Sake yields a variety of flavors, each as subtle as a flower.
It is the perfect complement to a variety of international cuisine. All these factors contribute to the taste of Sho Chiku Bai. Our rice comes from Sacramento and then the rice grains are polished into higher quality rice. Our source of water is the snow and rain from the Sierra-Nevada mountains. Being situated near the San Francisco Bay, the cool annual temperature and low humidity makes Berkeley an ideal location for making excellent sake year-round.