Akashi-Tai is the best expression of everything the distillers believe in. A true artisan sake, handmade in small batches by their Toji (master brewer) Kimio Yonezawa and his close team of trusted craftsmen. They 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. They 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.
