Junmai daiginjo Akashi-tai uses only the very best of this variety the top grade of the most highly prized Yamada Nishiki rice grown in a district of Hyogo so renowned for fine sake-making rice it was even given its own designation of Special A Zone. This fine rice is polished until only 40% of the grain remains, after which, two months are devoted to nurturing the Akashi-tai sake to completion about twice as long as most conventional sakes. Polishing away the outer portion of the rice grain results in a sake that combines rich yet crisp flavor with sophisticated aroma and depth
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Akashi-Tai Sake Honjozo Tokubetsu 72cl
Akashi-Tai Sake Honjozo Tokubetsu Gohyakumangoku is thier entry level sake is a satisfyingly full-bodied sake. This is the drink the brew masters reach for at the end of a working day. Because it is undiluted, this is perhaps the most direct way to s...
Akashi -Tai Honjozo Genshu Tokubetsu Sake 72cl
Akashi -Tai Honjozo Genshu Tokubetsu Sake is an undiluted honjozo Akashi-tai is a satisfyingly full-bodied sake. This is the drink the brew masters reach for at the end of a working day. Because it is undiluted, this is perhaps the most direc...