Akashi Daiginjo Genshu
Akashi Daiginjo Genshu
Daiginjo Genshu is a luxuriously aromatic, medium-bodied sake made only in the mid-to-late winter months from the highest grade Yamadanishiki rice. This sake is perfect for both connoisseurs, and those who are just starting to discover. A brew master watches over the koji for 72 hours – without sleeping – to ensure the absolute finest of sakes. A fruity fragrance can be detected amid the full-bodied flavor. Elegant aromas of honey, lily and pear. Delicate flavors of white flowers with a subtle hint of anise. Lemony dry finish.
  • Producer Akashi-Tai
  • Country Hierarchy Japan
  • Grape/Blend 100% Hyogo-produced Yamadanishiki
  • Alcohol Content 17%
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Akashi Ginjo Umeshu Shiraume
Akashi Ginjo Umeshu Shiraume
A luxurious plum liqueur made with Shiraume, or white flower plums. The plums are preserved in the finest Ginjo sake, made from Kamadanishiki rice. After being marinated for months, the fruits are removed from the tank, then Shiraume Ginjo Umeshu is left to age for two and a half years. Great as a base for cocktails
  • Producer Akashi-Tai
  • Country Hierarchy Japan
  • Grape/Blend 
  • Alcohol Content 14%
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Akashi Junmai Daiginjo Genshu
Akashi Junmai Daiginjo Genshu
Made using the highly-prized Yamadanishiki rice, grown in a district of Hyogo. This fine rice is polished until only 38% of the grain remains, after which two full months are devoted to nurturing our Junmai Daiginjo Genshu sake to completion. Well pronounced nose with melon, lemon, bitter orange, green grass, and sage. Very nice balance of minerals, lemon, and bitter range flavors to give a long-lasting finish without ever overpowering. A sake you can keep drinking throughout a meal or a long evening with friends.
  • Producer Akashi-Tai
  • Country Hierarchy Japan
  • Grape/Blend 100% Hyogo-produced Yamadanishiki
  • Alcohol Content 16%
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Akashi Tokubetsu Honjozo
Akashi Tokubetsu Honjozo
Honjozo Tokubetsu is a traditional sake, made using high quality rice that has been lightly milled to remove 40% of the outer layer of the rice. Lighter in style than other sakes, this has a crispy, dry, and easy to drink style. A discrete nose with lime, lemon, and straw. The palate is dry with hints of citrus flavors. A smooth and well-balanced sake.
  • Producer Akashi-Tai
  • Country Hierarchy Japan
  • Grape/Blend 100% Hyogo-produced Gohyakumangoku
  • Alcohol Content 15%
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Akashi Tokubetsu Honjozo Genshu
Akashi Tokubetsu Honjozo Genshu
An undiluted sake from Akashi-Tai, fuller in body and with a more concentrated flavor. This is the drink the brewmasters reach for at the end of a working day. Full-bodied with a woody aroma, very rich. Creamy texture, with well-balanced flavors and hints of citrus fruits. Long lingering finish.
  • Producer Akashi-Tai
  • Country Hierarchy Japan
  • Grape/Blend 100% Hyogo-produced Gohyakumangoku
  • Alcohol Content 19%
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Akashi Tokubetsu Junmai
Akashi Tokubetsu Junmai
Junmai Tokubetsu begins with 100% Yamadanishiki rice grown in Hyogo Prefecture, which is polished until only 60% of the grain is left. This sake is lovingly handcrafted through every step of the process, from making Kogi rice to hand bottling. Akashi-Tai Tokubetsu Junmai is a traditional brew with a satisfyingly full-bodied flavor profile, clean and well-structured.
  • Producer Akashi-Tai
  • Country Hierarchy Japan
  • Grape/Blend 100% Hyogo-produced Yamadanishiki
  • Alcohol Content 15%
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