Akashi Tai Junmai Daiginjo
Saké - Nihonshu - 16% - 72 cl
Akashi Tai is a junmai daiginjo sake made from the highly prized Yamadanishiki rice grown in the Hyogo region. This fine rice is polished until only 38% of the grain remains, after which two full months are spent from breeding to completion.Read more
Akashi Tai is a junmai daiginjo sake made from the highly prized Yamadanishiki rice grown in the Hyogo region. This fine rice is polished until only 38% of the grain remains, after which two full months are spent from breeding to completion.
Expressing a pronounced nose with melon, lemon, bitter orange, green grass and sage, Akashi Tai Junmai Daiginjo also offers a beautiful balance between mineral and bitter flavors that gives a long finish without ever being too strong.
Based in the city of Akashi, not far from Kobe and Osaka, Akashi-Tai is a family brewery whose name comes from the fish farming activity of the city, especially the 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 Yamadanishiki rice from the Hyogo region.
Details Akashi Tai Junmai 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 as an aperitif to surprise or simply change
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