Fuller in body and with a higher alcohol content, our Tokubetsu Honjozo Genshu offers more concentrated flavours. This sake can be enjoyed on the rocks or in cocktail making, revealing a greater depth than the Tokubetsu Honjozo.
A rich an undiluted sake from Akashi-tai, made with gohyakumangoku rice milled to 60% of its original size. This sake reveals subtle aromas of beeswax, woody notes, white flowers and grapefruit, heralding an explosion of flavors on the palate for a rich, complex sensory experience. Akashi Tai Honjozo Genshu Tokubetsu is a genshu, meaning that no water is added at the end of fermentation, giving it remarkable concentration and a powerful alcohol content.
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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