Features the nation’s most expansive produce section, with an in-house restaurant at the opposite end.
The shop serves up gourmet ice cream and ice cream-based treats.
A neighborhood cheese and coffee shop with a diverse selection of cheeses, hand-roasted coffees, gelato, deli sandwiches, specialty grocery items, bulk foods, and more.
Features name-brand staples and delicacies and lots of wine and beer marked way, way down.
Takara produces a variety of sake, including: Junmai (made from rice, water, and culture) and Tokubetu-Junmai (made from highly-polished rice, water and culture), Ginjo (from rice polished 40 percent or more), Dai-Ginjo (from rice polished 50 percent or more), Nama (unpasteurized), Nigori (unfiltered), Kimoto & Yamahai (made using traditional ancient methods), Honjozo (with added alcohol), and Genshu (undiluted sake). Takara also makes several flavored sakes, plum wines, shochu, mirin, and vodka. There are two flights available for tasting, a variety course, and a connoisseur course. Visitors can also tour the sake museum and learn about the traditional 19th century sake-making methods.
About 1,000 cases a year of Zinfadel, Sangiovese, Syrah, Grenache, and other blended red wines are produced at Urbano Cellars' Berkeley winery.