Yamadanishiki Rice * 30cl * 16% 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 Junmai is Akashi-Tai's 'Grand Cru' Sake. It is the most concentrated expression of the Yamadanishiki rice grain, revealing a floral, delicate sake with a salty palate and distinct minerality. Melon and citrus fruits are accompanied by more herbaceous notes and a hint of sage, followed by a long, bitter-orange finish.
This sake is best served between 7-15°C, and would pair brilliantly with a sea bream carpaccio, tuna tartare or roasted blue lobster. The fruit and body of this sake mean it will also stand up nicely to the saltiness of a blue stilton cheese.