Akashi-Tai Junmai Daiginjo Sake Halves
|Price:||£17.82 (£44.55 / 75 cl)|
- Junmai daiginjo Akashi-tai uses only the very best of this variety the top grade of the most highly prized Yamada Nishiki rice grown in a district of Hyogo so renowned for fine sake-making rice it was even given its own designation of Special A Zone.
- This fine rice is polished until only 40% of the grain remains, after which, two months are devoted to nurturing the Akashi-tai sake to completion about twice as long as most conventional sakes.
- Polishing away the outer portion of the rice grain results in a sake that combines rich yet crisp flavour with sophisticated aroma and depth
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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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