The Daiginjo Akashi-tai is made using Yamada Nishiki rice grown in Hyogo Prefecture. A brew master watches over the koji for 72 hours — without sleeping — to ensure the absolute ﬁnest of sakes. A fruity fragrance can be detected amid the full-bodied ﬂavour. (cf The Sancerre of Sake?) L&S (Jan 2019)
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The history of Akashi-Tai Sake Brewery Co Ltd stretches back to the end of the Tokugawa Period (1600-1867), when the company produced soy sauce and traded in rice. From 1918, they made the most of their geographic location which was ideal for making fine sake. In brewing its select sakes, Akashi-Tai use 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.
Japanese sake has played a long and distinguished role in the evolution of Japanese tradition and culture — sake reflects the appreciation of the Japanese for the ebb and flow of the seasons, enjoyed and shared among friends.
Sake is not a wine, as this implies the fermentation of fructose. It is really a strong rice beer with an ABV up to 20%. However, it is immediately noticeable that the complexity of aromas, flavours, and styles are more reminiscent of wine than beer!
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