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
Alc 17.5% 300ml/720ml
Junmai daiginjo Akashi-tai uses only the very best of this variety — the top grade of the most highly prized Yamada Nishiki rice grown in a district of Hyogo so renowned for fine sake-making rice it was even given its own designation of Special A Zone. 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 — about twice as long as most conventional sakes. Polishing away the outer portion of the rice grain results in a sake that combines rich yet crisp flavor with sophisticated aroma and depth.
Alc 17% 300ml/720ml
The Daiginjo Akashi-tai is 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.
Alc 15.5% 300ml/720ml/1800ml
The Junmai Akashi-tai begins with Yamada Nishiki rice grown in Hyogo Prefecture and polished until only 65% of the grain is left. This sake is lovingly hand-crafted in every step of the process, from koji to shikomi. Rather than a light, easy-to-drink sake, Junmai Akashi-tai is an old-fashioned brew with a satisfyingly full body.
Alc 15.5% 720ml
The Genmai Akashi-tai 2002 was created using the finest of rices for sake — Yamada Nishiki — in an almost entirely unpolished form. Because unpolished brown rice was used, this sake required extra special attention to detail, such as double-steaming of the rice. Although brewed in 2002 and bottled after being allowed to age, the Genmai Akashi-tai 2002 will continue to grow in delicious complexity if allowed to age further. Newly fermented sake cannot provide this kind of mature complexity of flavors. The 2002 vintage brings out all the nuances of fragrance and flavor inherent in rice.
Alc 19% 720ml
Our undiluted honjozo Akashi-tai is a satisfyingly full-bodied sake. This is the drink the brew masters reach for at the end of a working day. Because it is undiluted, this is perhaps the most direct way to savor the full palate of our sake. The flavor continues to mellow pleasingly over time.
Alc 25% 720ml
Our Tokiwa shochu is a single-distillation shochu that combines the light clarity of barley with a fine aroma. The natural mildness of barley shochu is further enhanced with three years of quiet aging.
Alc 9-10% 375ml
The Princess of Rose liqueurs are made by steeping the petals of the richly fragrant Sahime rose, a recently developed variety of hybrid tea rose, in undiluted premium-grade junmai sake with a 9% alcohol content. The happy colors and lilting aroma of rose yield very pleasurable liqueurs. Carefully crafted using the most prized sake-making rice, Yamada Nishiki, the sake that forms the liqueur base is ideally suited to the color, fragrance, and flavors of the rose. The color, aroma, and flavor of the Princess of Rose liqueurs derive entirely from the sake and rose petals — not a single flavoring or coloring agent is used. The red Princess of Rose has a delightfully romantic floral bouquet. Meanwhile, the yellow Princess of Rose is gently elegant with a slightly softer aroma. Both varieties can be enjoyed chilled or at room temperature. Be sure to store in a cool, dark place, as exposure to the sun’s rays can cause the natural flavor and color to deteriorate.
Alc 14% 500ml
Conventional umeshu, or plum liqueur, is made by preserving Japanese ume plums in distilled spirits. However, Shiraume is a luxurious plum liqueur made by preserving plums in the finest of Japanese sakes — premium ginjo sake made from Yamada Nishiki rice. In Shiraume, the mild flavor of brewed sake nurtured to perfection blends harmoniously with the fruity flavor of ume plums. No sharp tang of alcohol mars the finish to the palate, as sometimes happens with conventional plum liqueurs. Since ancient times and
even in Japan today, plum liqueur has long been considered a therapeutic drink. Shiraume can be enjoyed many ways — it is equally pleasant on ice or blended with either cold or hot water.
