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Akashi-Tai

Before the small, artisanal Akashi-tai ‘kura’ – or brewery to you and me (well, me anyhow) – became renowned for making sake, it produced soy sauce and traded in rice. This began towards the end of what is known as the Tokugawa Period (1600-1867), and it wasn’t until 1918 that Akashi first started making sake.

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.

Akashi aren’t traditional or artisan for its own sake, - as in sake, not sake - oh for goodness sake! I mean - never mind...

Akashi aren’t traditional or artisan in a manner that would hinder them, however, and they have embraced modern innovations such as temperature controlled fermentation in recent years. The more recent progressive outlook led Akashi to individual discoveries and ideas, the prime example probably being the ‘Genmai Aged Sake’; Japan’s first ever brown rice sake. Bottled and released in 2005 following its inception in 2002, ‘Genmai Aged Sake’ represents a truly novel concept, using unpolished (brown) rice that’s aged for a unusually long time.

As relevant now as it was then, Akashi-tai continues to be a market-leader and relentless tailblazer of authentic, Japanese sake. If you fancy a taste of something new, or enjoy the odd sake and want a prime example, you’re in the right place. Kanpai!

Akashi-Tai Ginjo Yuzushu

50cl, 10%

A light, refreshing sake from Japan's Akashi-Tai. To create it, the brewers macerate the delicious yuzu fruit in ginjo-grade sake, resulting in big ol' bundles of citrus awesomeness.  More info

Akashi-Tai Ginjo Yuzushu
$22.53

Akashi-Tai Honjozo Genshu

72cl, 19%

A full-flavoured Honjozo sake made by Akashi-Tai. This is a very mellow and tasty sake which they say the Master Brewers enjoy themselves at the end of the day before going home!  More info

Akashi-Tai Honjozo Genshu
2
$21.98

Akashi-Tai Junmai Sparkling Sake

30cl, 7%

Sparkling sake! From top producer Akashi-Tai comes this fascinating drink, bottled at 7% abv.  More info

Akashi-Tai Junmai Sparkling Sake
$13.86

Akashi-Tai Honjozo

72cl, 15%

A tasty sake made using Nihon Barre rice. Akashi-Tai recommend you enjoy the citrussy flavour of this by serving it hot.  More info

Akashi-Tai Honjozo
$17.87

Akashi-Tai Junmai Daiginjo

72cl, 17%

The rice used to make this comes from the Special A Zone, one of the finest designations for rice growing. It was polished until just 40% of the grain remained. The results are crisp and…  More info

Akashi-Tai Junmai Daiginjo
$41.37

Akashi-Tai Daiginjo

72cl, 17%

A full-bodied Sake from top producer Akashi-Tai. This offers flavours of white flowers and honey, as well as spice. This is great served chilled as an aperitif, or also as an accompaniment for sea…  More info

Akashi-Tai Daiginjo
$35.83

Akashi-Tai Shiraume Umeshu (50cl)

50cl, 14%

What do you get when you make a plum liqueur with Sake? You get Umeshu! Using Ginjo grade Sake, plum and sugar, Akashi-Tai make an properly classic Umeshu that can be enjoyed hot (like Sake regularly…  More info

Akashi-Tai Shiraume Umeshu (50cl)
$17.13

Akashi-Tai Junmai

72cl, 15%

For the Junmai, not be confused with the Junmai Daiginjo (with the cloudy green glass), 100% Yamada Nishiki rice is used from the Hyogo Prefecture, which is then polished until 65% of the grain…  More info

Akashi-Tai Junmai
$22.09

Akashi-Tai Genmai Aged

72cl, 16%

Made using Yamada Nishiki rice, which is nearly entirely unpolished. The result of this is that extra attention to detail must be used when making sake from it, for example double-steaming the rice.  More info

Akashi-Tai Genmai Aged
$34.39

Akashi-Tai Honjozo Genshu 30cl

30cl, 19%

A full-bodied, undiluted Honjozo sake from top producers Akashi-Tai. This is a mellow, rich sake, which it is reputed is the one that the master brewers drink at the end of a hard day's brewin'.  More info

Akashi-Tai Honjozo Genshu 30cl
$12.42
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Akashi-Tai Honjozo 30cl

30cl, 15%

A 30cl bottle of Honjozo sake, brewed using Nihon Barre rice. Akashi-Tai recommend serving this hot...  More info

Akashi-Tai Honjozo 30cl
$10.89

Akashi-Tai Junmai Daiginjo 30cl

30cl, 17%

A great Junmai Daiginjo sake from the well-regarded producer, Akashi-Tai.  More info

Akashi-Tai Junmai Daiginjo 30cl
$19.76
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Akashi-Tai Daiginjo 30cl

30cl, 17%

A Daiginjo Sake, made using Yamada Nishiki rice which is grown in the Hyogo Prefecture. The master brewer watches over the koji (rice which has mold cultivated in it to aid fermentation) for 72…  More info

Akashi-Tai Daiginjo 30cl
$18.66
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Akashi-Tai Genmai Aged (17%)

72cl, 17%

Akashi-Tai's Genmai Aged Sake is made with Yamada Nishiki rice - interestingly, the expert brewers at Akashi-Tai use rice which is almost entirely unpolished. Because of this, they have to give it…  More info

Akashi-Tai Genmai Aged (17%)
$34.16
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Akashi-Tai Honjozo 1.8l

180cl, 15%

A good Sake made from Nihon Barre rice. Whilst it is good at any temperature, the producers recommend it be served hot. It has a citrussy flavour with hints of straw.  More info

Akashi-Tai Honjozo 1.8l

Akashi-Tai Daiginjo (1.8L)

180cl, 17%

This is a 1.8 litre bottling of Akashi-Tai's Daiginjo Sake, which offers up waves of floral intensity, honey, pear and a touch of spice. Great for accompanying sea food, and also works well as an…  More info

Akashi-Tai Daiginjo (1.8L)

Akashi-Tai Tokiwa Shochu

72cl, 25%

A premium Shochu, Tokiwa is made at the Akashi Sake Brewery, and is distilled from selected rice and koji.  More info

Akashi-Tai Tokiwa Shochu
$24.89
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