Akashi Tai Daiginjo

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.