Akashi-Tai Daiginjo Genshu Yamadanishiki is a traditional Japanese Sake. It is made using high quality rice – 100% Yamadanishiki rice from the Hyogo prefecture. A Daiginjo Sake is one which is made from rice where the grain has been polished until 50% or less of the original weight remains, with extremely labour-intensive brewing methods. Ginjo and Daiginjo sakes are generally seen as the pinnacle of the brewers’ art.
The Akashi Sake Brewery (ASB) began sake production in 1886 in the town of Akashi, one of the major fishing ports in the west of Japan. It is named Akashi after the town and Tai after the sea bream for which the region is famous and which features on the labels. The local soils are fertile and perfect for rice growing whilst there is a plentiful supply of clean spring water which is essential for the production of quality sake. Over the years the brewery has modernised and expanded into other products (the distilled spirit, shochu etc.) but it remains a small artisanal brewery or “kura”. The current president of ASB is Kimio Yonezawa who aims to make the best possible sake by using the best rice and puts great emphasis on sensory analysis controlling the quality and consistency of his sake rather than using hi-tech wizardry. Akashi-Tai sake is brewed using traditional equipment and methods, always by hand and in small batches, the way it has been for centuries. That is not to say that that they do not embrace modern techonology, fermentation is now temperature controlled for example.
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.
As mentioned above Akashi-Tai Daiginjo Genshu Yamadanishiki Sake is made from high quality rice, 100% Yamadanishiki rice from the Hyogo prefecture. For the Akashi-Tai Daiginjo Genshu Sake the rice is milled to remove 62% of the outer (bran), i.e. the Rice Milling rate is 38%. This sake is only made in the mid-late winter months. A brew master watch over the koji for 72 hours, without sleeping, to ensure the absolute finest sake is produced.
Bottled at 17% ABV.