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$23.99
Akashi-Tai Sake Ginjo Umeshu Shiraume 500ml—
$23.99
The Story
Akashi-Tai is the best expression of everything we believe in. A true artisan sake, handmade in small batches by our Toji (master brewer) Kimio Yonezawa and his close team of trusted craftsmen. We brew using traditional methods, and only with the highest quality, locally produced ingredients. Most notably the rice and the water, both of which Hyogo is renowned for throughout Japan and the wider sake world. It is the embodiment of Akashi Sake Brewery’s spirit, and a prime example of characterful sake from Hyogo - the birthplace of sake. It may sound obvious, but rice is what makes the sake. And respect for the rice is what gives the sake character. You need to treat the rice with integrity, use the right water, know which variety to use at each stage of the process, proceed at as slow a pace as much precision as those processes demand, and most of all not cut corners where others might say you can get away with it. For example, in our Daiginjos we use 100% Hyogo produced Yamadanishiki both for koji-making and for mashing, not just where we think you’ll notice it most. Because the quest for perfection is all about incremental gains.
Description
Akashi-Tai is the best expression of everything we believe in. A true artisan sake, handmade in small batches by our Toji (master brewer) Kimio Yonezawa and his close team of trusted craftsmen. We brew using traditional methods, and only with the highest quality, locally produced ingredients. Most notably the rice and the water, both of which Hyogo is renowned for throughout Japan and the wider sake world. It is the embodiment of Akashi Sake Brewery’s spirit, and a prime example of characterful sake from Hyogo - the birthplace of sake. It may sound obvious, but rice is what makes the sake. And respect for the rice is what gives the sake character. You need to treat the rice with integrity, use the right water, know which variety to use at each stage of the process, proceed at as slow a pace as much precision as those processes demand, and most of all not cut corners where others might say you can get away with it. For example, in our Daiginjos we use 100% Hyogo produced Yamadanishiki both for koji-making and for mashing, not just where we think you’ll notice it most. Because the quest for perfection is all about incremental gains.
