Akashi Sake Brewery is a small artisanal sake producer
based in Akashi city, a fishing town in Hyogo prefecture
in Western Japan. Hyogo is the traditional sake brewing
capital of Japan, known for the best sake rice and
pure water.

Our signature range Akashi-Tai is true artisan sake,
handmade in small batches by our Toji (or master brewer)
Kimio Yonezawa and his close team of trusted craftsmen.
We brew using traditional methods, and only with
the highest quality, locally produced ingredients.
However traditional doesn’t mean closed-minded,
conservative or non-progressive.

The way to truly respect tradition is to keep it alive,
and to do that you sometimes need to be willing to
question and challenge. This requires the strength of
character to follow your own path, but with a profound
understanding of, and respect for the centuries of
tradition and craft that have led to where we are now.
Today’s innovations are tomorrow’s traditions. Akashi-Tai Daiginjo Genshu is a luxuriously aromatic,
medium-bodied sake made only in the mid-late winter
months from the highest grade Yamadanishiki rice.

This sake is perfect for both connoisseurs and those
who are just starting to discover.