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Akashi-Tai

Akashi-Tai

Brand Details

Founded:
1886
Ownership:
Family Enterprise
Activity:
Japanese Sake & Liqueur

Akashi-Tai

Honjozo Sake

Product Details

Alc/Vol:
15%
Bottle:
72cl
Case Size:
6 x 72cl
Origination:
Japan

Akashi-Tai Honjozo Sake is a traditional sake, made using high quality rice that has been only lightly milled removing only 30% of the outer (bran) layer of the rice. Lighter in style than other sakes, this has a crisp, dry and easy to drink style.

Akashi-Tai

Junmai

Product Details

Alc/Vol:
15%
Bottle:
72cl
Case Size:
6 x 72cl
Origination:
Japan

Made with 100% Yamadanishiki rice grown in Hyogo Prefecture which is polished until only 65% of the grain is left. A traditional brew with a satisfyingly full bodied flavour profile, clean and well structured.

Akashi-Tai

Honjozo Genshu Sake

Product Details

Alc/Vol:
19%
Bottle:
72cl
Case Size:
6 x 72cl
Origination:
Japan

An undiluted sake from Akashi-Tai, fuller in body and with a more concentrated flavour. This is the drink the brew-masters reach for at the end of a working day.

Akashi-Tai

Daiginjo Sake

Product Details

Alc/Vol:
17%
Bottle:
72cl
Case Size:
6 x 72cl
Origination:
Japan

Made using Yamada Nishiki rice grown in Hyogo Prefecture. A brew master watches over the koji for 72 hours — without sleeping — to ensure the absolute finest of sakes. A fruity fragrance can be detected amid the full-bodied flavor.

Akashi-Tai

Junmai Daiginjo Sake

Product Details

Alc/Vol:
17%
Bottle:
72cl
Case Size:
6 x 72cl
Origination:
Japan

Made using highly prized Yamadanishiki rice grown in a district of Hyogo. This fine rice is polished until only 40% of the grain remains, after which, two months are devoted to nurturing the Akashi-Tai sake to completion.

Akashi-Tai

Genmai Yamadanishiki Aged Sake

Product Details

Alc/Vol:
15%
Bottle:
72cl
Case Size:
6 x 72cl
Origination:
Japan

The Genmai Akashi-Tai 2002 was created using the finest of rices for sake — Yamadanishiki — in an almost entirely unpolished form. Newly fermented sake cannot provide this kind of mature complexity of flavours. The 2002 vintage brings out all the nuances of fragrance and flavour inherent in rice.

Akashi-Tai

Shiraume Umeshu

Product Details

Alc/Vol:
14%
Bottle:
50cl
Case Size:
6 x 50cl
Origination:
Japan

Shiraume Umeshu is a luxurious plum liqueur made by preserving plums in the finest of Japanese sakes — premium ginjo sake made from Yamada Nishiki rice. Equally pleasant on ice or blended with either cold or hot water.

Akashi-Tai

Ginjo Yuzushu

Product Details

Alc/Vol:
10%
Bottle:
50cl
Case Size:
6 x 50cl
Origination:
Japan

A light delicate sake made by macerating the Japanese Yuzu fruit in Ginjo sake. Bright citrus flavours with a fresh crisp finish. Each Yuzu fruit is hand selected locally in Hyogo prefecture and immediately hand-juiced to maintain the highest level of freshness.

Akashi-Tai

Junmai Ginjo Sparkling Sake

Product Details

Alc/Vol:
7%
Bottle:
30cl
Case Size:
12 x 30cl
Origination:
Japan

An innovative sparkling sake from Akashi-Tai. Naturally fermented in the bottle to preserve the zesty, fruity character of freshly brewed sake. 

The Story of Akashi-Tai

The Yonezawa family commenced sake production in 1886 in Akashi – one of the major fishing towns in the west part of Japan. The region is famous for its quality seafood especially sea bream (tai in Japanese) and octopusses. With the fertile soil ideal for rice growing and plenty of clean spring water supply the region is also renowned for the production of sake.

Akashi Sake Brewery has always been a small artisanal kura – or brewery – producing sake for the local populace using only the finest local ingredients. But it was not until the current, somewhat anarchic, president Kimio Yonezawa took over the reins that Akashi-Tai became a quality kura with a difference.

Yonezawa is obsessed with retaining as much of the character of the high quality rice as possible and he puts great emphasis on sensory analysis controlling the quality and consistency of his sake rather than using hi-tech wizardry. However, modern innovations have been embraced as well and temperature controlled fermentation has been introduced in recent years. The real revolution, however, was Genmai Aged Sake; Japan’s first ever brown rice sake was brewed in 2002 and rolled off the bottling line in 2005. It is a truly novel concept using unpolished (brown) rice for the first time and unlike all other styles is aged for a several years before being introduced to the market.

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