Akashi-Tai Tokubetsu Honjozo Genshu | 720ML

Pink grapefruit, beeswax and white floral undertones on the nose. A creamy, rich palate with tropical fruit flavours balanced by a subtle umami note. A clean and long finish.

Distillery Information

Akashi-Tai is named after its home city, where the brewery started life in 1856 and continues to this day. Akashi city is a coastal fishing town in Hyogo Prefecture, which is known as the traditional sake brewing capital of Japan. Given the region’s reputation for producing sake, it’s no surprise that the brewery is dedicated to deep-rooted brewing traditions and heritage. Akashi-Tai is true artisan sake, handmade in small batches by the toji (or master brewer) Kimio Yonezawa and his close team of trusted craftsmen. But to Akashi-Tai, respecting tradition also means keeping it alive, in an unending quest to challenge and improve throughout every step of the sake-making process. For the brewery today, this means treating rice with respect. It means meticulous attention to detail and never cutting corners. It means sometimes going to extreme lengths, for instance making sake not only with the finest Hyogo-grown Yamada Nishiki rice, but also brewing with the same water that’s used to grow the Yamada Nishiki rice in the first place. Mr Yonezawa explains the brewery’s philosophy this way: “My mission is to make sake that can reveal the character of Hyogo’s water, rice and yeasts, among the finest in Japan, and really let them shine.” Mr Yonezawa’s tireless attention to detail results in a sake that is as expressive as it is delicate. Every drop stays true to the unique character of the rice it’s made from, resulting in an impressive depth of flavour and aroma in everything from Akashi-Tai’s Honjozo to its Junmai Daiginjo.

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