Akashi-Tai Junmai Daiginjo Genshu (300 ml)

Product information
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.

JUNMAI DAIGINJO GENSHU JAPANESE SAKE – 720ML明石鯛 純米大吟醸原酒
Product information Akashi-Tai Junmai Daiginjo Genshu is a floral and fruity sake full, broad palate and a hint of minerality. A fullbodied sake with elegant and aromatic aromas.

• Ingredients: Rice, Rice Koji, Water
• Type Of Rice: Yamadanishiki sake rice from Hyogo
• Milling Rate: 38%
• ABV: 16%

Serving recommendation – Serve chilled in a wine or sake glass.

Tasting note Nose – Well pronounced nose with melon, lemon, bitter orange, green grass and sage.
Palate – Superb balance of lemon and bitter orange f lavors with a long lasting finish.
Food pairing – Tuna tartare with chili, ginger and sesame, marinated octopus and calamari salad. Sea bream and white fish pan fried dishes. Pork medallion with cream truffle sauce.

About the producer
Akashi-Tai is the best expression of everything we believe in: a true artisan sake, handmade in small batches by our Toji (Sake Master) Kimio Yonezawa and his close team of trusted craftsmen. It is the embodiment of Akashi Sake Brewery’s spirit, and a prime example of characterful sake from Hyogo – the birthplace of sake.

We use the highest quality and locally produced ingredients such as Yamadanishiki rice (considered as the noblest rice for sake) and spring water from the Akashi region.

Reflecting the brewery’s high standards, the new design of our bottles proudly shows the Akashi’s iconic “Tai” (meaning sea bream in Japanese), the lucky symbol of the brand.

We brew using traditional methods, by hand and in small batches, the way it has been for the last decades. Every stage of the process affects the final flavour. Each rice varietal, yeast and koji-kin selected offers our sakes their own unique character.

Led by Toji Kimio Yonezawa, our whole team takes great care to choose the most perfect, flawless rice, which is then polished, rinsed, soaked, steamed and finally cooled under careful guidance.

Each subsequent step of koji making, fermentation, filtration and pasteurisation is carried out with exacting attention to detail, overseen by a small and dedicated team of artisans who are committed to imbuing every batch with the same bodied and generous flavours the Akashi-Tai sake brand is known for.