Akashi Sake Brewery co.,ltd
Office
9-48,Funage-cho,
Akashi-city,Hyogo
673-0026, JAPAN
Phone +81-78-923-2727
Fax +81-78-923-3277
The history of Akashi Sake Brewery co.,ltd stretches back to the end of the Tokugawa Period (1600-1867), when the company produced soy sauce and traded in rice. The company incorporated in 1918, after which it made the most of a geographic location ideal for making fine sake. Over the years, Akashi Sake Brewery has expanded and modernized its sake-brewing activities, and now produces and sells a wide variety of alcohol products. These include premium sakes, several varieties of the distilled spirit shochu, and the traditional flavoring mirin.
The city of Akashi has also grown since its humbler beginnings as a fishing village. But the city is still known throughout Japan for the delicious fish caught in the fast-moving straits just offshore. In particular, Akashi tai, or sea bream, is esteemed nationwide as the best in Japan. It is this much-lauded fish from which Akashi Sake Brewery’s premium junmai sake Akashi-tai takes its name.
In brewing its select sakes, Akashi Sake Brewery uses only the choicest ingredients, often produced locally. For example, the company uses the yamada-nishiki variety of rice — a superior strain — grown in the region just north of Akashi.
Since ancient times, the Japanese have considered the pine tree, bamboo, and the plum tree to be auspicious emblems. At Akashi Sake Brewery Co., Ltd., we carry on that tradition in the branding of our products. Our shochu spirits carry the name Tokiwa, which means “evergreen” and is synonymous with pine. Wakatake is the word for young and growing bamboo, and is the brand we use for our mirin sweet rice wine. Meanwhile, our fine plum liqueur is named Shiraume for the most elegant plum tree, the white plum.
We at Akashi Sake Brewery Co., Ltd. pride ourselves on maintaining a traditional handcrafted approach to creating the finest Japanese sake. Brewing superior sake by hand requires artisans to hone all five senses to interact with the natural processes of fermentation and flavor development. Even the hushed sounds of natural fermentation at work can be heard in the cool, quiet rooms of our brewery.
Traditions must be maintained. But new development can only happen when new things are tried. At Akashi Sake Brewery Co., Ltd., we are exploring new ideas and innovative flavors for sake and shochu. We are also expanding our repertoire of fine beverages to include liqueurs and sake made with germinated brown rice.
Through our business of brewing sake, we at Akashi Sake Brewery Co., Ltd. strive to contribute to the world around us.
In order to contribute to our community, and while continuing to pass on the cultural traditions of Japanese sake, we will work to develop new products that serve to heighten brand loyalty.
We will actively choose locally produced agricultural products as the ingredients for our products. In so doing, we will continue to work together with our community to share Japanese culture with our customers.
Come with us as we boldly step toward the future!
