Akashi-Tai

Medium-bodied sake with umami-rich, savoury and earthy flavours as well as hints of citrus

Premium Sake from a 4th Generation Brewery in Hyogo prefecture

Serve in a wine or sake glass, slightly chilled or at room temperature

Once open, store in fridge and consume within 14 days

Delicious with BBQ meats, soups and caseroles, Ramen and miso flavoured dishes

Akashi Tai Tokubetsu Honjozo is made with Gohyakumangoku Sake rice which has a milling rate of 60%- which leads to a medium-bodied Sake with a delicate, fragrant flavour profile.

Umeshu is made by macerating Ume plums in premium Sake and adding sugar to balance

Sweet, with rich plum, date, cherry and almond flavours and a refreshing, dry finish

Serve chilled as an alternative to a sweet wine with cheese boards or desserts

Made at Akashi Sake Brewery who are a 4th generation Sake brewer based in Hyogo prefecture

Can also be served with hot water and spices in winter as a mulled wine alternative

Yuzushu is made by macerating yuzu citrus in premium Sake and balancing with a touch of sugar

Simultaneously sweet and sharp, packed with fresh, zesty grapefruit and lime notes

Serve chilled as a palate cleanser with a meal or served as a long drink with tonic water.

Made at Akashi Sake Brewery who are a 4th generation Sake brewer based in Hyogo prefecture

Can be used in cooking or in cocktails to add fragrant citrus notes

Good balance of body, strength and depth, Creamy and rich, with tropical fruits balanced by a subtle umami character.

Premium Sake from a 4th Generation Brewery in Hyogo prefecture.

Serve in a wine or sake glass, slightly chilled or at room temperature.

Once opened, store in fridge and consume within 14 days.

Ideal for tempura, grilled meats, and mushroom dishes.

Akashi Tai Tkubetsu Honjozo Genshu is made with Gohyakumangoku rice, which has a milling rate of 60% and is bottled at full strength of 19% abv without the addition of water.

A medium-bodied, luxuriously aromatic sake, Sweet banana and honey on the nose, pear, melon and a touch of anise on the palate

Premium Sake from a 4th Generation Brewery in Hyogo prefecture

Serve chilled from the fridge in a wine or sake glass

Once open, store in fridge and consume within 14 days

Amazing served with oysters, Ideal pairing for sushi sashimi, or salads dressed with vinaigrette

Akashi Tai Daiginjo Genshu is made from Yamada Nishiki Sake rice with a milling rate of 38% at full strength of 17% abv without the addition of water. This leads to a medium-bodied Sake, packed with fruit and floral notes

Full-bodied and structured sake, Umami laden palate with a luxurious mouthfeel and notes of walnut and banana.

Premium Sake from a 4th Generation Brewery in Hyogo prefecture.

Serve with fish or meat stews, Satay or Teriyake dishes.

Serve in a wine or sake glass, slightly chilled or at room temperature.

Once open, store in fridge and consume within 14 days.

Akashi Tai Tokubetsu Junmai is made from Gohyakumangoku rice which has a milling rate of 60%, and without the addition of any brewers alcohol- all of which gives a Sake rich in body with a an elegant flavour profile.

A rather unusual sparking sake from the Ninki-Ichi Brewery.

The Yonezawa family commenced sake production in 1886 in Akashi - one of the major fishing towns in the west part of Japan. The region is famous for its quality seafood especially sea bream (tai in Japanese) and octopi. With the fertile soil ideal for rice growing and plenty of clean spring water supply the region is also renowned for the production of sake. Akashi Sake Brewery has always been a small artisanal kura - or brewery - producing sake for the local populace using only the finest local ingredients. But it was not until the current, somewhat anarchic, president Kimio Yonezawa took over the reins that Akashi-Tai became a quality kura with a difference. Yonezawa is obsessed with retaining as much of the character of the high quality rice as possible and he puts great emphasis on sensory analysis controlling the quality and consistency of his sake rather than using hi-tech wizardry. However, modern innovations have been embraced as well and temperature controlled fermentation has been introduced in recent years. The real revolution, however, was Genmai Aged Sake; Japan's first ever brown rice sake was brewed in 2002 and rolled off the bottling line in 2005. It is a truly novel concept using unpolished (brown) rice for the first time and unlike all other styles is aged for a several years before being introduced to the market.

A full-bodied sake with aromatic, fruity flavours of papaya, melon and sage.

Premium Sake from a 4th Generation Brewery in Hyogo prefecture.

Serve chilled from the fridge in a wine or sake glass.

ONce open, store in fridge and consume within 14 days.

Good with tuna tartare, squid, or pan fried white fish dishes.

Akashi Tai Junmai Daiginjo Genshu Sake is made from Yamada Nishiki rice that has a milling rate of 38% and has not had brewer's alcohol added- leading to a full-bodied Sake packed with fruit and floral notes.

Serve at any temperature, though best enjoyed hot

A medium-bodied sake with hints of citrus and straw

Goes well with a wide variety of foods

The history of Akashi-Tai Sake Brewery stretches back to the end of the Tokugawa Period (1600-1867), when the company produced soy sauce and traded in rice.

Joe Fattorini's Tasting Note: "Wine fans who have not discovered Sake yet are missing a trick. But it's understandably intimidating with a whole new language and names. This sake is a great place to start. It's mellow and full-bodied and will match dishes like oven-baked salmon and hearty meat dishes. Other styles may be more refined but this is richly satisfying."

The flavour continues to mellow pleasingly over time.