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. Umeshu is a sweet plum infused alcoholic drink which is often made in Japanese households.
Typically multiple distilled plain sprit is used to marinade the fruit, but Akashi-Tai Shiraume Umeshu uses ginjo grade sake instead to gently extract the
fruit essence. After being marinated for 6 months the fruits are removed from the tank then Shiraume Ginjo Umeshu is left to age for further 2 years.

Tasting note
Dry fruit, date cherry and plum. Sweet with rich prune, almond flavours with refreshing clean finish. Food pairing: Cooked fruit such as apricot compote or
on its own as a desert wine. Mince pies, Christmas pudding or cake, Bakewell tart with vanilla ice cream.