One of Akashi-Tai’s flagship products, using fine polished rice and extra long brewing to produce a rich and crisp sake. A fruity nose which retains the crispness you look for in a good sake, fresh fruit with apple on the palate followed by hints of peach, apricot and banana. Complex finish, the fruit concluding with a crisp flourish.
The Daiginjo Akashi-Tai is made using 100% 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 and tropical notes can be detected amid the full-bodied flavours.
The Junmai Akashi-Tai begins with 100% Yamada Nishiki rice grown in Hyogo Prefecture which is 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. Junmai Akashi-Tai is a traditional brew with a satisfyingly full body.
Honjozo Akashi-Tai’s sake is made to be slightly lighter in style than their other types of sake, using high quality rice and a small amount of brewers alcohol to create a crisp, dry and easy to drink sake.
The 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. This is perhaps the most direct way to savour the full palate of our sake. The flavour continues to mellow pleasingly over time.
The Genmai Akashi-Tai was first created in 2002 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. Bottled after being allowed to age, the Genmai Akashi-Tai will continue to grow in delicious complexity if allowed to age further. Newly fermented sake cannot provide this kind of mature complexity of flavours. The 2012 vintage brings out all the nuances of fragrance and flavour inherent in rice.
Shiraume Umeshu is a luxurious plum liqueur made by preserving plums in the finest of Japanese Ginjo sake — premium Ginjo sake made from Yamada Nishiki rice. 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 perfect as a desert wine, on ice or blended with chilled sparkling or hot water.