Akashi Tai Daiginjo
Saké - Nihonshu - 17% - 72 cl
Akashi Tai Daiginjo is a medium-bodied sake with a rich aromatic profile expressing elegant aromas of honey, lily and pear, but also delicate white flower flavors with a subtle touch of anise and a dry lemony finishRead more
Akashi Tai Daiginjo is a medium-bodied sake with a rich aromatic profile expressing elegant aromas of honey, lily and pear, but also delicate white flower flavors with a subtle touch of anise and a dry lemony finish. Made only in the mid to late winter months from the highest quality Yamada Nishiki rice, a master brewer (toji in Japanese) watches over the koji for 72 hours - without sleeping - to ensure that production runs smoothly.
Based in the town of Akashi, not far from Kobe and Osaka, Akashi-Tai is a family brewery whose name comes from the town's fish farming activity, particularly sea bream fishing (Tai in Japanese). It has been producing sake, umeshu and yuzushu for more than 140 years according to ancestral elaboration methods and selects the best local ingredients such as Yamada Nishiki rice from the Hyogo region.
Details Akashi Tai Daiginjo
Saké - Nihonshu
Akashi Sake Brewery
Honshu - Hyogo
38% (Rice grain remaining)
Brewery Akashi Sake Brewery
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.
Best served chilled (approx. 4 to 8°C)
Perfect with your cheeses, like a good wine!
Notes of peach, apricot, apple, pear, plum, ...
Notes of rose, lavender, lila, orange blossom, geranium, heather, ...
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Marc M. published the 01/05/2022 following an order made on 20/04/2022
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