Akashi-Tai Junmai Ginjo Sparkling Sake (300 mL)

Product information
Akashi-Tai Sparkling Sake is bottle fermented to create a naturally carbonated sparkling sake. Perfect for celebrations, as an aperitif or with desert. With second fermentation this sake has preserved the zesty, fruity characteristics of freshly brewed Junmai Ginjo sake.

JUNMAI GINJO SPARKLING SAKE JAPANESE SAKE – 300ML明石鯛 純米吟醸発泡酒

Product information Akashi-Tai Sparkling Sake is bottle fermented to create a naturally carbonated sparkling sake. Perfect for celebrations, as an aperitif or with dessert. With second fermentation this sake has preserved the zesty, fruity characteristics of freshly brewed Junmai Ginjo sake.

• Ingredients: Rice, Rice Koji, Water
• Type Of Rice: Sake rice from Hyogo Prefecture
• Milling Rate: 60%
• ABV: 7%

Serving recommendation – Best served chilled in a Champagne glass or sake glass. Avoid shaking.

Tasting note Nose – Peach and banana on the nose. Fresh and clean.
Palate – Well balanced, light fruit notes with hints of citrus and melon.
Food pairing – Pairs well with fresh salad with avocado and asparagus, cold cut meat and marinated fish, coconut ice cream with strawberries, fresh seasonal fruits.

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.