Akashi-Tai Daiginjo Sake
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In a nutshell:
A premium fresh and fruity medium bodied sake from Akashi-Tai in Osaka Bay.
Junmai Daiginjo are among the most expensive sakes because the rice used is milled to leave no more than 50% remaining which results increased elegance and delicacy of flavour. Top quality Yamadanishiki rice from the local Hyogo prefecture is used as well. Bottled undiluted it's full of citrus melon and fruity notes and makes a superb sake to drink by itself, or as an accompaniment to shellfish, sushi and sashimi. It's best served nicely chilled.
Akashi Sake Brewery
While Akashi-Tai first started trading as long ago as 1856 it wasn't until 1918 that they started making sake. They're based in the town of Akashi a coastal town just west of Kobe. In step with their artisanal approach they take pride in using the best ingredients, in particular the Yamada-Nishiki rice variety which is known for producing good sake. While they brew by hand in small batches using traditional methods and equipment they're certainly open to modern developments whenever it gives an opportunity to improve things. An example of this being their Genmai Aged Sake the first ever made using brown rice. Akashi-Tai continue to be a trailblazer for authentic Japanese sake and their products are ideal examples of what a good sake should be.