Sho Chiku Bai TEN series is one of the top-selling retail brands in Japan. It is made utilizing a unique double-yeast fermentation system using Sho Chiku Bai's traditional Kuratsuki Kobo (house yeast) called Hanbei Kobo for a dry, clean finishe and a multiple acidity-producing yeast for complexity in flavor. The process produces a rich, soft, clean taste with complex acidity, smoothness, and umami. The sake may be enjoyed with wide variety of foods
Complex and tangy with long-lasting flavors
This sake is ideal for subtle, creamy foods such as steamed white rice, buttered pasta, sushi or sashimi of scallops, white shrimp, toro, poached chicken breast, and creamy cauliflower or potato soup. It will also be refreshing counterpoint to more savory dishes, such as mushroom bisque, brown rice, lightly battered tempura, or scrambled eggs.