Yamadanishiki Rice * 30cl * 15% ABV * Akashi, Japan
The history of Akashi-Tai Brewery stretches back to the end of the Tokugawa period (1600-1867), when the company produced soy sauce and traded in rice. Since 1918, they have been crafting artisanal sake from only the choicest ingredients, brewing it in small batches by hand.
The Tokubetsu Junmai is a traditionally-brewed sake, with a rich umami flavour profile and creamy undertones of pear and banana. It is a true expression of the natural flavours of Hyogo's Yamadanishiki rice, which is polished until only 60% of the grain is left.
This sake can be served anywhere between 6-50°C, and would pair brilliantly with meat and fish dishes like a wagyu beef steak in miso butter, or sushi and sashimi. The savoury quality to this sake means that it would also pair nicely with a nutty cheese like Gouda, or a umami rich cheese like Parmesan.