A sweet, full-bodied sake from Akashi-Tai. This is said to be the best way to savour the full palate of this producer's sake. Hojoso Genshu is also favoured by the master brewer for the ideal drink after a working day.
A great Japanese sake from Akashi-Tai. For this expression, the Junmai, they use 100% Yamada Nishiki rice from the Hyogo Prefecture. Before bottling they polish it so just 65% grain is left. A full-bodied sake which has been hand-crafted the entire way.
A fine Japanese Sake from Akashi. ThisDaiginjo is quite dry and is made using 100% Yamada Nishiki rice in the HyogoPrefecture. The koji is monitored for 72 hours straight by their brew master to ensure the end result is spot on.
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