HISTORY OF SAKE
There are multiple theories on how sake was developed in Japan, but one theory suggests that sake production started soon after the arrival of rice cultivation in the third century
B.C. In ancient Japan, the Imperial court and large religious institutions controlled the sake production, and sake was used as sacred life water for rituals and festivals.
Even today, sake is deeply embedded in the Japanese culture, where most traditional ceremonies would not start without a sake toast.
JIZAKE – FINE ARTISAN SAKE
Jizake, literally meaning “local or regional sake”, is a genre of sake produced by microbreweries, most often in remote countryside, which by geographic definition gives birth to a variety of interesting flavor characteristics not available through mass production. Many of these sake breweries continue to utilize their traditional methods of sake brewing, not opting for modern and more efficient technology.
SCB SIERRA COLD
SMV:+3.0 Size:300 ml Region:Berkeley, CA
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SCB TOKUBETSU JUNMAI
SMV:+5.0 Size:720 ml, 1.8L Region:Berkeley, CA
SCB TOKUBETSU JUNMAI
SMV:+5.0 Size:300 ml Region:Berkeley, CA
SCB U.S.A. SAKE
SMV:+3.0 Size:180 ml Region:Berkeley, CA
SHIRAKABEGURA, TOKU-JUNMAI
SMV:+2.0 Size:720 ml Region:Hyogo,JP
SHIRAKABEGURA,TOKU-JUNMAI
SMV:+2.0 Size:1.8 L Region:Hyogo,JP
SHIRAKABEGURA,TOKU-JUNMAI
SMV:+2.0 Size:300 ml Region:HyogoJP
TAKARA MASAMUNE
SMV:+3.0 Size:3 L Region:Berkeley, CA
TAKARA MASAMUNE
SMV:+3.0 Size:750 ml Region:Berkeley, CA
