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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 flavour.

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Limited stock. An interesting sake made using unpolished brown rice & then left to age before bottling giving a more complex & deeply flavoured sake. The nose is rich with lime, juniper & bitter cocoa flavours. Well-balanced taste with caramel to the fore & more lime & cocoa notes with a long developing finish. ...

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A light delicate sake made by macerating the Japanese Yuzu fruit in Ginjo sake. Bright citrus flavours with a fresh crisp finish. Each Yuzu fruit is hand selected locally in Hyogo prefecture & immediately h&-juiced to maintain the highest level of freshness. ...

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Akashi-Tai Honjozo is a medium-bodied sake with hints of citrus & straw. Whilst delicious at any temperature, it is best enjoyed hot. Enjoyed on its own or with any type of food. Hot sake: Pour some Akashi-Tai Honjozo in a cup. Place the continer in hot water for 5
- 10 minutes or until the your preferred temperature. Rice: Nihon Barre Degree of Milling: 65%
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Akashi-Tai's 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 savour the full palate of their sake. The flavour continues to mellow pleasingly over time. ...

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Junmai Tokubetsu begins with 100% Yamadanishiki rice grown in Hyogo Prefecture, which is polished until only 60% of the grain is left. This sake is lovingly handcrafted through every step of the process, from making Kogi rice to hand bottling. Akashi-Tai Tokubetsu Junmai is a traditional brew with a satisfyingly full-bodied flavour profile, clean & well-structured. ...

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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 flavour of brewed sake nurtured to perfection blends harmoniously with the fruity flavour of ume plums. No sharp tang of alcohol mars the finish to the palate, as sometimes happens with conventional plum liqueurs. Since ancient times & even in Japan today, plum liqueur has long been considered a therapeutic drink. Shiraume can be enjoyed in many ways
- it is equally pleasant on ice or blended with either cold or hot water.

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Tokiwa is a luxury Japanese spirit called shochu from the Akashi Sake Brewery. Technically classed as Honkaku Shochu in Japanese, ...

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Dark garnet colour with a crimson edge in a deep plummy hue. The first aroma from this wine gives a hint to the depth & complexity that lies beneath, hidden for now in the glass. Layers of graphite, brown spice & wild herbs sit across dark plummy fruit. Ripe dark cherries, dark rose petal & a hint of sous bois are all coiled very tightly in a compact bundle of aromatic intensity. The palate opens with intense fruit concentration over a powerful tannin core. There are layers of textural phenolics pushed up against fruit plushness which impress & excite. A fine line of acidity ensures this wine will have a long & exciting evolution in front of it. ...

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Dark garnet with a crimson glow. The aroma opens with spicy dark cherry & a hint of fresh cinnamon over thyme & a wonderful waft of dark liquorice. There is a lift of graphite on the nose with depth coming from dark rose petal & a hint of violet. Excellent depth & complexity while showing opulent fruit density. Rich & generous dark cherry fruit entry opening to an expansive & plush texture with layers of spice & subtle earthy notes. The tannin is enveloped in a silk cushion of fruit fullness & reassuring weight. This wine finishes with a fine beam of acidity which brings freshness & vibrancy as well as an almost infinite length. ...

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Akashi Tai - Junmai Daiginjo 72cl Bottle

Akashi-Tai Junmai Daiginjo 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 flavour with sophisticated aroma and depth. Limited stock.

Availability: In Stock
Supplier: TheDrinkShop
SKU: 4646-11360

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Product Description

Akashi-Tai Junmai Daiginjo 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 flavour with sophisticated aroma & depth. Limited stock.

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Akashi Tai - Junmai Daiginjo 72cl Bottle

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