Created by potrace 1.12, written by Peter Selinger 2001-2015

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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 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)
$18.13

Akashi-Tai Daiginjo Genshu (72cl)

72cl, 17%

Akashi Tai Junmai Daiginjo Genshu is a medium bodied sake made from Yamadanishiki rice grown in Hyogo Prefecture, with a milling rate of 38%. No alcohol is added during the production process. This…  More info

Akashi-Tai Daiginjo Genshu (72cl)
$35.17

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
2
$12.96

Akashi-Tai Junmai Tokubetsu (72cl)

72cl, 15%

This full bodied Tokubetsu Junmai is made with 100% Yamadanishiki rice grown in Hyogo prefecture, with a milling rate of 60%. A traditional brew with a clean aroma - now available in a 72cl bottle,…  More info

Akashi-Tai Junmai Tokubetsu (72cl)
$24.82

Akashi-Tai Honjozo Tokubetsu

30cl, 15%

Part of Akashi-Tai's connoisseur range, this edition of Honjozo Tokubetsu was crafted with Gohyakumangoku rice milled down to just 60% of its original size. Enjoyably refreshing and flavoursome, this…  More info

Akashi-Tai Honjozo Tokubetsu
$11.35

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
$21.58

Akashi-Tai Junmai Daiginjo Genshu (30cl)

30cl, 16%

A medium-bodied sake made only in the mid-late winter months from 100% Yamadanishiki rice grown in the Hyogo district, with a milling rate of 38%. Two full months are dedicated to crafting this sake…  More info

Akashi-Tai Junmai Daiginjo Genshu (30cl)
$19.63

Akashi-Tai Daiginjo Genshu (30cl)

30cl, 17%

This sake was made from Yamadanishiki rice grown in Hyogo Prefecture, with a milling rate of 38%. There was no alcohol added during the production process, and it has been bottled at 17% ABV (very…  More info

Akashi-Tai Daiginjo Genshu (30cl)
$17.57

Akashi-Tai Junmai Daiginjo Genshu (72cl)

72cl, 16%

The folks at Akashi-Tai dedicate two whole months to crafting this medium-bodied sake until it is completed. It is made only in the mid-late winter months from 100% Yamadanishiki rice grown in the…  More info

Akashi-Tai Junmai Daiginjo Genshu (72cl)
$38.28

Akashi-Tai Honjozo Genshu Tokubetsu (30cl)

30cl, 19%

A smaller bottle of Akashi-Tai's popular Honjozo Genshu Tokubetsu sake, made with gohyakumangoku rice. Excellent stuff from one of the most well-known sake brewers in Japan.  More info

Akashi-Tai Honjozo Genshu Tokubetsu (30cl)
$12.38

Akashi-Tai Junmai Tokubetsu

30cl, 15%

The Tokubetsu Junmai is made with 100% Yamadanishiki rice grown in Hyogo prefecture which is polished until only 60% of the grain is left. A traditional brew, it has a full bodied flavour profile and…  More info

Akashi-Tai Junmai Tokubetsu
$12.91

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
$38.68

Akashi-Tai Honjozo Genshu Tokubetsu

72cl, 19%

Honjozo Genshu sake from renowned brewers, Akashi-Tai. They make this using gohyakumangoku rice (one of the most popular for sake), and it's bottled without dilution, resulting in a full-bodied…  More info

Akashi-Tai Honjozo Genshu Tokubetsu
$21.14

Akashi-Tai Daiginjo Genshu (30cl, 16%)

30cl, 16%

Akashi Tai Junmai Daiginjo Genshu is a sake that was made from Yamadanishiki rice that had a milling rate of 38% that was grown in Hyogo Prefecture. There was no alcohol added during the production…  More info

Akashi-Tai Daiginjo Genshu (30cl, 16%)
$18.48

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
$20.55

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
$32.15

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
$17.39

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
$33.50

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
$11.61

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
$20.65

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
$10.18

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
$18.48

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
$17.44

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%)
$31.94

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

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