Showcasing the natural flavour of Hyogo’s Yamadanishiki rice grain, polished until only 60% of the grain is left, this sake has a satisfyingly umami rich flavour profile which is rich but refreshing. A clean and well-structured traditional brew.
Akashi-Tai Junmai Tokubetsu is an extremely high-quality sake made from 100% Yamadanishiki rice grown in Hyogo Prefecture, which has been fermented until 60% of the grain remains. Hand-made from koji to bottling, it’s an artisan product, which shines through in the flavour – full bodied and well-structured.
Sake goes perfectly with all kinds of sushi, sashimi, salads and steamed fish.
You can enjoy it in a Masu (wooden glass), Ochoko (small glass) or in a traditional wine glass.
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Based in Akashi since 1856, the Yonezawa family brewery has been producing Japanese sake and liqueurs for over a century. Marketed under the Akashi-Tai brand, their name pays homage to the gilthead sea bream ("Tai" in Japanese), emblem of Akashi City.
Made from a fine selection of the best Gohyakumangoku and Yamadanishiki rice, Akashi-Tai sakes are produced in small quantities, under the supervision of Kimio Yonezawa, Master Toji of the house and also Master Blender & Distiller from the adjacent Kaikyo distillery.
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