Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

Product Information

Underlying Kimio Yonezawa’s philosophy is a very exact science, the committed manifesto of a master craftsman: “my goal is to create a sake with real personality” he says. “A luxurious, bodied, generous sake, with a lot of depth and great aromatic intensity, which makes you want to savour the tasting. I also wanted a sake that reveals its origins and the calming influences of the sea. I have spent much of my life searching for that magic moment, when the flavour of sake pairs with that of the food, creating a perfect balance.” We always do our very best to achieve our stated delivery times but please note we can not be responsible for circumstances beyond Tanners control including, but not limited to, adverse weather conditions and supplier and carrier difficulties. Delivery to other areas - additional charges As one of the longest-standing breweries of the region, the Akashi Sake Brewery stands proudly on the shore of Akashi City in Hyogo prefecture, one of Japan’s most renowned sake producing regions. As relevant now as it was then, Akashi-tai continues to be a market-leader and relentless tailblazer of authentic, Japanese sake. If you fancy a taste of something new, or enjoy the odd sake and want a prime example, you’re in the right place. Kanpai!

Akashi-Tai Shiraume Ginjo Umeshu Liqueur - The Whisky Exchange

Please note, whilst the majority of parcels sent on this service are received next day, this is not guaranteed. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Akashi-Tai Honjozu Genshu Tokubetsu Gohyakumangoku Sake is a traditional Japanese Sake. It is made using high quality rice – 100% Gohyakumangoku rice from the Hyogo prefecture. The term Genshu denotes that this is an undiluted sake, hence the higher alcohol of 19% ABV. Like the region’s symbolic “Tai” (meaning sea bream in Japanese) that navigates the arduous straits of Akashi’s coast, our family-run brewery has survived against the fierce currents of time and change since 1856. Embodying this spirit, we persist in our commitment to producing exceptional sakes, created from local ingredients.Before the small, artisanal Akashi-tai ‘kura’ – or brewery to you and me (well, me anyhow) – became renowned for making sake, it produced soy sauce and traded in rice. This began towards the end of what is known as the Tokugawa Period (1600-1867), and it wasn’t until 1918 that Akashi first started making sake. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Our ranking system The TopChoice.co.uk Team selects top-of-the-line items from a wide selection and conducts rigorous evaluations on almost all the products available on the internet. We rank each product based on how well it matches our criteria.

Akashi-Tai Honjozu Genshu Tokubetsu Gohyakumangoku Sake 19% Akashi-Tai Honjozu Genshu Tokubetsu Gohyakumangoku Sake 19%

As mentioned above Akashi-Tai Honjozu Genshu Tokubetsu Gohyakumangoku Sake is made from high quality rice, 100% Gohyakumangoku rice from the Hyogo prefecture. For the Honjozu Genshu Tokubetsu the rice is milled to remove 40% of the outer (bran), i.e. the Rice Milling rate is 60%. Tokubetsu (special) sake is a special or limited production of sake from a brewery. The Honjozu Genshu Tokubetsu is different from their “standard” Honjozo – normally this means that there is a higher degree of rice milling or a special method of production has been employed. A Genshu sake is an undiluted sake, this means that it they tend to be fuller in body and more concentrated than a standard Honjozo Sake. This is the drink that the brewmasters reach for at the end of the working day! A voluptuous bouquet of confit cherries and plums is followed by a sweetness in the mouth, with generous notes of plum and almond. Shiraume Ginjo Umeshu gives a fresh, lingering finish. Since then, Akashi have taken pride in brewing sakes with the choicest ingredients, that are more often than not produced locally. The brewery’s proximity to the coast and their insistence of tanks with Japanese cedar wood lids leads to sea air impacting the flavour of Akashi-Tai sakes with a slightly salty and particular character. The key ingredient, however, is the yamada-nishiki variety of rice. Known as a superior strain, it’s native to the region just north of Akashi, and considered for sake production above all else because its starch molecules are loosely grouped. This allows koji mold spores to easily enter the structure, and produce superior koji and malted rice. 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 others of his lineage have done so before him, Toji (Sake Master) Kimio Yonezawa, has devoted most of his life to overseeing each stage of the brewing process himself. From selecting the very best Gohyakumangoku and Yamadanishiki rice varietals to watching over the fermentation process in the night, he brings out the incredible character at the heart of his humble ingredients; the work of a true craftsman. Delivered through Tradition

Akashi-Tai Shiraume Ginjo Umeshu Plum Flavored Japanese Sake Akashi-Tai Shiraume Ginjo Umeshu Plum Flavored Japanese Sake

Akashi aren’t traditional or artisan for its own sake, - as in sake, not sake - oh for goodness sake! I mean - never mind... Akashi aren’t traditional or artisan in a manner that would hinder them, however, and they have embraced modern innovations such as temperature controlled fermentation in recent years. The more recent progressive outlook led Akashi to individual discoveries and ideas, the prime example probably being the ‘Genmai Aged Sake’; Japan’s first ever brown rice sake. Bottled and released in 2005 following its inception in 2002, ‘Genmai Aged Sake’ represents a truly novel concept, using unpolished (brown) rice that’s aged for a unusually long time.