Yamadanishiki Rice * 30cl * 17% 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 Daiginjo Genshu is one of Akashi-Tai's most iconic sakes. Aromas of honey and white blossom lead into a fruity and floral palate with hints of pear, showcasing the sweetness and elegance of the Yamadanishiki rice grain. Notes of aniseed accompany the dry finish and add to its complexity.
This sake is best served between 6-13°C, and would pair brilliantly with lamb or duck in a rich sauce, oysters, and other seafoods like marinated salmon, sushi or sashimi. The delicate fruit flavours of this sake mean that it would also work well with a soft, mild cheese like Camembert or fresh Goat Cheese.