Akashi Tai
Sake is typically produced using rice, water, rice koji and yeast. The alcohol content is between 13% and 19%. In the case of DAIGINJO sake, the degree of polishing is less than 50%. Ginjo and daiginjo sake are generally regarded as the pinnacle of the art of brewing. GENSHU means “undiluted” and means that it is bottled at its original strength, without the addition of water after brewing.
Akashi-Tai Daiginjo Genshu
Daiginjo Genshu is a luxuriously aromatic, medium-bodied sake made from the highest quality Yamadanishiki rice. For connoisseurs and anyone just starting to discover it.
Akashi-Tai Ginjo Yuzushu
Made from the sake type ginjo and yuzu juice, a Chinese citrus fruit. Palate of intense citrus flavours and sweetness. Invigorating and aromatic finish. Serve chilled in a wine or sake glass.
Akashi-Tai Honjozo Genshu Tokubetsu
Tokubetsu Honjozo Genshu has a good creamy texture and a good balance of body, strength and depth. It goes well with savoury or hearty dishes. The ultimate sake for sake lovers.
Akashi-Tai Honjozo Tokubetsu
Akashi-Tai Honjozo is a classic, traditional style of sake. Medium-bodied with umami-rich, savoury and earthy flavours, it complements a variety of savoury dishes.
Akashi-Tai Junmai Daiginjo Genshu
Junmai Daiginjo Genshu is the grand cru among the Akashi-Tai sakes. A floral and fruity sake with a full, broad palate and a hint of minerality. A full-bodied sake with elegant flavours.
Akashi-Tai Junmai Tokubetsu
Junmai starts with 100% Yamadanishiki rice, which is grown in Hyogo Prefecture and polished until only 60% of the grain remains. A traditional brew with a full-bodied flavour profile.
Akashi-Tai Shiraume Ginjo Umeshu
Umeshu is a plum liqueur made from dried white plums and Ginjo sake made from Yamadanishiki rice. Umeshu means alcoholic plum drink. Ginjo stands for the type of sake. Whether as a cocktail, ice cream or dessert wine.
