Akashi aren’t traditional or artisan in a manner that would hinder them, however, and they have embraced modern innovations such as temperature controlled fermentation in recent years. The more recent progressive outlook led Akashi to individual discoveries and ideas, the prime example probably being the ‘Genmai Aged Sake’; Japan’s first ever brown rice sake. Bottled and released in 2005 following its inception in 2002, ‘Genmai Aged Sake’ represents a truly novel concept, using unpolished (brown) rice that’s aged for a unusually long time. Please note, whilst the majority of parcels sent on this service are received next day, this is not guaranteed.

Akashi-Tai Shiraume Ginjo Umeshu Sake | House of Malt

We always do our very best to achieve our stated delivery times but please note we can not be responsible for circumstances beyond Tanners control including, but not limited to, adverse weather conditions and supplier and carrier difficulties. Delivery to other areas - additional charges In brewing its select sakes, Akashi Sake Brewery uses only the finest ingredients, which are all produced locally. For example, the company uses the yamada-nishiki variety of rice "a superior strain" grown in the region just north of Akashi City. Before the small, artisanal Akashi-tai ‘kura’ – or brewery to you and me (well, me anyhow) – became renowned for making sake, it produced soy sauce and traded in rice. This began towards the end of what is known as the Tokugawa Period (1600-1867), and it wasn’t until 1918 that Akashi first started making sake.As relevant now as it was then, Akashi-tai continues to be a market-leader and relentless tailblazer of authentic, Japanese sake. If you fancy a taste of something new, or enjoy the odd sake and want a prime example, you’re in the right place. Kanpai! Akashi-Tai Honjozu Genshu Tokubetsu Gohyakumangoku Sake is a traditional Japanese Sake. It is made using high quality rice – 100% Gohyakumangoku rice from the Hyogo prefecture. The term Genshu denotes that this is an undiluted sake, hence the higher alcohol of 19% ABV. Akashi Sake Brewery pride themselves on maintaining a traditional handcrafted approach to creating the finest Japanese sake. Brewing superior sake by hand requires all five senses to perfect 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.

Akashi Sake Brewery Akashi Sake Brewery

As mentioned above Akashi-Tai Honjozu Genshu Tokubetsu Gohyakumangoku Sake is made from high quality rice, 100% Gohyakumangoku rice from the Hyogo prefecture. For the Honjozu Genshu Tokubetsu the rice is milled to remove 40% of the outer (bran), i.e. the Rice Milling rate is 60%. Tokubetsu (special) sake is a special or limited production of sake from a brewery. The Honjozu Genshu Tokubetsu is different from their “standard” Honjozo – normally this means that there is a higher degree of rice milling or a special method of production has been employed. A Genshu sake is an undiluted sake, this means that it they tend to be fuller in body and more concentrated than a standard Honjozo Sake. This is the drink that the brewmasters reach for at the end of the working day! Akashi aren’t traditional or artisan for its own sake, - as in sake, not sake - oh for goodness sake! I mean - never mind...Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. The city of Akashi has grown since its humble beginnings as a fishing village. The city is renowned throughout Japan for the delicious fish caught in the fast-moving straits just offshore. 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 sake takes its name and logo from. Sake is made from rice. Essentially rice is milled, soaked, steamed, fermented with a mould fungus called “koji”, filtered, water added and then bottled. Milling ( Seimai-Buai) removes proteins, fats, minerals and vitamins from the rice grains leaving only the white starch heart. Removing more of the outer of the rice by more thorough milling results in fewer congeners, therefore producing a cleaner brew and a finer, more elegant sake. Depending on the type of sake, distiller’s alcohol (grain alcohol) can sometimes also be added to the fermenting sake mash which adds vibrancy and to the aromas and flavours. Since then, Akashi have taken pride in brewing sakes with the choicest ingredients, that are more often than not produced locally. The brewery’s proximity to the coast and their insistence of tanks with Japanese cedar wood lids leads to sea air impacting the flavour of Akashi-Tai sakes with a slightly salty and particular character. The key ingredient, however, is the yamada-nishiki variety of rice. Known as a superior strain, it’s native to the region just north of Akashi, and considered for sake production above all else because its starch molecules are loosely grouped. This allows koji mold spores to easily enter the structure, and produce superior koji and malted rice. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services.