Sho Chiku Bai, pine, bamboo and plum, the three symbols of good fortune in Japan, is the flagship brand of Takara Shuzo, founded in Kyoto in 1842, and of its American branch, Takara Sake USA, which in 1983 became the first Japanese sake company to brew in the United States. The Berkeley, California, brewery works from Sacramento Valley Calrose rice and Sierra Nevada snowmelt water, follows traditional methods, and bottles everything kosher certified, gluten free and sulfite free.

The line runs from the green-bottle Classic Junmai that anchors sake lists across America, through the sweet, creamy Nigori Silky Mild and the ginjo-grade Premium Nigori Semi-Sweet, to two modern Berkeley bottles named for the neighborhood: Ocean View, brewed with white koji for a tangy, citric edge, and Skyline, blended with barrel-aged sake for a rosé-like red-fruit character. Mio, the best-selling sparkling sake in the world, is the one Japanese-brewed bottle in the range, made at Takara's Shirakabegura brewery in Nada.

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