Takara is one of the largest distributors of Sake in North America. It is also the first sake manufacturer in the U.S. to produce an organic variety. Despite Takara’s grand production scale, they are committed to using only locally produced ingredients. Their organic Sho Chiku Bai Nama Sake is made from OCIA certified rice grown in the Sacramento Valley, distilled according to an age-old process that involves no preservatives, no brewer's alcohol, and no sulfites. The result is 100% natural and 100% delicious. If you find yourself in the SF Bay Area, make sure to stop by their tasting room and sake museum in Berkeley. Lots of high-end Japanese restaurants offer sake flight tastings, but Takara’s is absolutely free. The tasting room boosts a beautiful sustainable design, with floors that utilize glass from old beer, wine and sake bottles, and a structure that is made entirely of reclaimed lumber. The museum allows visitors to witness age-old sake making techniques, so patrons can learn exactly how this delicious beverage is made.
Here's a link with information on Takara products, including their Sho Chiku Bai Organic Nama Sake...
http://www.takarasake.com/products/sake.htm
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