|Akashi Tai - Daiginjo||In Stock||72cl Bottle||£ 24.04|
|Akashi Tai - Genmai Aged||10th May 2015||72cl Bottle||£ 29.27|
|Akashi Tai - Honjozo||In Stock||72cl Bottle||£ 12.74|
|Akashi Tai - Honjozo Genshu||10th May 2015||72cl Bottle||£ 15.97|
|Akashi Tai - Junmai Daiginjo||In Stock||72cl Bottle||£ 27.67|
|Akashi Tai - Shiraume Umeshu||In Stock||50cl Bottle||£ 14.52|
|The history of Akashi Sake Brewery Co' stretches back to the end of the Tokugawa Period (1600-1867), when the company produced soy sauce and traded in rice. The company incorporated in 1918, after which it made the most of a geographic location ideal for making fine sake. Over the years, Akashi Sake Brewery has expanded and modernised its sake-brewing activities, and now produces and sells a wide variety of alcohol products. These include premium sakes, several varieties of the distilled spirit shochu, and the traditional flavouring mirin.|
The city of Akashi has also grown since its humble beginnings as a fishing village. But the city is still known throughout Japan for the delicious fish caught in the fast-moving straits just offshore. In particular, Akashi tai, or sea bream, is esteemed nationwide as the best in Japan. It is this much-lauded fish from which Akashi Sake Brewery's premium junmai sake Akashi-tai takes its name.
In brewing its select sakes, Akashi Sake Brewery uses only the choicest ingredients, often produced locally. For example, the company uses the yamada-nishiki variety of rice, a superior strain grown in the region just north of Akashi.
Since ancient times, the Japanese have considered the pine tree, bamboo, and the plum tree to be auspicious emblems. At Akashi Sake Brewery Co., Ltd., they carry on that tradition in the branding of their products. Their shochu spirits carry the name Tokiwa, which means 'evergreen' and is synonymous with pine. Wakatake is the word for young and growing bamboo, and is the brand threy use for their mirin sweet rice wine.
At the Akashi Sake Brewery Co., Ltd. they pride themselves on maintaining a traditional hand-crafted approach to creating the finest Japanese sake. Brewing superior sake by hand requires artisans to hone all five senses to interact with the natural processes of fermentation and flavour development. Even the hushed sounds of natural fermentation at work can be heard in the cool, quiet rooms of their brewery.
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