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Akashi-Tai Honjozo Genshu Sake Halves

from Akashi-Tai

RRP: £14.49
Price: £14.45 (£48.17 / l) & FREE Delivery in the UK on orders over £20. Details
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Only 10 left in stock (more on the way).
Dispatched from and sold by Amazon. Gift-wrap available.
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  • Akashi Tai undiluted honjozo Akashi-tai is a satisfyingly full-bodied sake.
  • This is the drink the brew masters reach for at the end of a working day. Because it is undiluted, this is perhaps the most direct way to savor the full palate of our sake.
  • The flavor continues to mellow pleasingly over time.
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Rated 18 Alcohol is not for sale to people under the age of 18. For the facts about alcohol visit A signature may be required on delivery. See Details

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£14.45 (£48.17 / l) & FREE Delivery in the UK on orders over £20. Details Only 10 left in stock (more on the way). Dispatched from and sold by Amazon. Gift-wrap available.

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Total price: £27.70
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Product Information

Technical Details
Product Dimensions41.2 x 16.4 x 12.8 cm
Volume300 ml
Country of originjp
Alcohol Content19 % Vol
Additional Information
Best Sellers Rank 97,637 in Grocery (See top 100)
Shipping Weight780 g
Delivery information: We cannot deliver certain products outside mainland UK ( Details). We will only be able to confirm if this product can be delivered to your chosen address when you enter your delivery address at checkout.
Date First Available5 July 2011

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Product Description

Product Description

The Yonezawa family commenced sake production in 1886 in Akashi - one of the major fishing towns in the west part of Japan. The region is famous for its quality seafood especially sea bream (tai in Japanese) and octopi. With the fertile soil ideal for rice growing and plenty of clean spring water supply the region is also renowned for the production of sake. Akashi Sake Brewery has always been a small artisanal kura - or brewery - producing sake for the local populace using only the finest local ingredients. But it was not until the current, somewhat anarchic, president Kimio Yonezawa took over the reins that Akashi-Tai became a quality kura with a difference. Yonezawa is obsessed with retaining as much of the character of the high quality rice as possible and he puts great emphasis on sensory analysis controlling the quality and consistency of his sake rather than using hi-tech wizardry. However, modern innovations have been embraced as well and temperature controlled fermentation has been introduced in recent years. The real revolution, however, was Genmai Aged Sake; Japan's first ever brown rice sake was brewed in 2002 and rolled off the bottling line in 2005. It is a truly novel concept using unpolished (brown) rice for the first time and unlike all other styles is aged for a several years before being introduced to the market.

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