This dry, delicate and fruity sake features a smooth, silky texture, tinged with aromas and flavors of pear, melon, honeysuckle, custard, and nutmeg. The finish is clean and refreshing with an emerging taste of lightly salted fruit. This sake is compared to Pinot Blanc of medium-bodied, fruity, and soft.

In 1992, Takara introduced the first ginjo sake made in the USA, Sho Chiku Bai Premium Ginjo. This junmai ginjo sake is brewed in Berkeley with Calrose polished to 50%. Since then, it remains one of the top-selling junmai ginjo sake in the US.