Akashi-Tai Honjozo Sake

Akashi-Tai Honjozo Sake, is a medium-bodied sake with hints of citrus and straw, this is the drink the brew masters reach for at the end of a working day

Akashi-Tai Honjozo sake is made to be slightly lighter in style than their other types of sake, using high quality rice and a small amount of brewers alcohol to create a crisp, dry and easy to drink sake.

The history of Akashi 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. http://www.akashi-tai.com/eng/lineup.html#0107

The company incorporated in 1918, after which it made the most of a geographic location ideal for making fine sake. In brewing its select sakes, Akashi Sake Brewery uses 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.

Honjozo Akashi-Tais sake is made to be slightly lighter in style than their other types of sake, using high quality rice and a small amount of brewers alcohol to create a crisp, dry and easy to drink sake.

“We at Akashi Sake Brewery pride ourselves on maintaining a traditional handcrafted approach to creating the finest Japanese sake.

Brewing superior sake by hand requires all five senses to perfect with the natural processes of fermentation and flavour development.

Even the hushed sounds of natural fermentation at work can be heard in the cool, quiet rooms of our brewery.”

Enjoyable either warm or chilled to complement the season, traditional Japanese sake can be savoured across a wide range of temperatures.

The different temperatures provide a changing array of flavours for the palate to appreciate. Warm sake is rather unusual in the world of alcoholic beverages, but it has a long history.

The drinking of warm sake spread from the aristocracy to the common people during the middle part of the Tokugawa Period (1600-1867), when the drinking of sake itself became popular with the masses.

The real pleasure of drinking warm sake is in savouring the complexity of the rice-derived flavour brought out by the heating.

Heating enhances the impact of naturally occurring glutamic and saccinic acids, imbuing the sake with a pleasant mellowness. Warm sake aids in digestion and is mild on the body.

It is a drink to warm the hearts of those who share a glass.

Akashi-Tai Honjozo Sake – Hay Wines