Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

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Made using highly prized Yamadanishiki rice grown in a district of Hyogo. This fine rice is polished until only 38% of the grain remains, after which two full months are devoted to nurturing our Junmai Daiginjo Genshu sake to completion. Well pronounced nose with melon, lemon, bitter orange, green grass and sage. Very nice balance of minerals, lemon and bitter orange flavours to give a long lasting finish without ever overpowering. A sake you can keep drinking throughout a meal or a long evening with friends. 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-Tai, Shiraume Ginjo Umeshu, Plum Flavoured Sake, 14%

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.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. This umeshu by Nakata comes in a very attractive bottle that really catches the eye. Made using ripe plums rather than unripe ume, it has a distinctly lighter flavour than most wines. It’s also free from additives and unnatural flavourings.

Akashi-Tai Honjozu Genshu Tokubetsu Gohyakumangoku Sake 19% Akashi-Tai Honjozu Genshu Tokubetsu Gohyakumangoku Sake 19%

As one of the longest-standing breweries of the region, the Akashi Sake Brewery stands proudly on the shore of Akashi City in Hyogo prefecture, one of Japan’s most renowned sake producing regions.

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Please note, whilst the majority of parcels sent on this service are received next day, this is not guaranteed. For example, in our Daiginjos we use 100% Hyogo produced Yamadanishiki both for koji-making and for mashing, not just where we think you’ll notice it most. The fertile land around Akashi is ideal for rice-growing, and plenty of clean fresh springs supply the region with the purest water. These conditions mean it has become as famous for sake as it is for seafood. We aim to reveal and celebrate the diversity of taste that the different rice varieties can offer, not to drive for the homogenous erosion of taste and character.