Akashi-Tai

A luxurious plum sake made with Shiraume, or white flower plums. The plums are preserved in the finest Ginjo sake made from Yamadanishki rice. After months of marinating, the fruits are removed and the Shiraume Ginjo Umeshu is left to...

Daiginjo Genshu is a luxuriously aromatic, medium-bodied sake made from the highest grade Hyogo Yamadanishiki rice only in the mid-to-late winter months. Perfect for both connoisseurs and those who are just starting to discover. A brew master watches over the koji...

Honjozo Tokubetsu is a traditional sake made using high quality Hyogo Gohyakumangoku rice that has been lightly milled to remove 40% of the outer layer of the rice. This sake is light than others, with a crispy, dry, and easy...

Made using high-quality Yamadanishiki rice grown in Hyogo. Polished to 38% of the grain after which two months are devoted to nurturing the sake to completion. Well pronounced notes of melon, lemon, bitter orange, green grass, and sage. Excellent balance...

Junmai Tokubetsu is made from Yamadanishiki rice grown in Hyogo Prefecture and milled to 60% of the grain. This sake is handcrafted through every step of the process, from making koji rice to hand bottling. Akashi-Tai Tokubetsu Junmai is traditionally...