Sake
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One of Akashi-tai's flagship products, using fine polished rice and extra long brewing to produce a rich and crisp sake. Read on
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An innovative sparkling sake from Akashi-Tai. The Junmai Gingjo designation indicates no alcohol was added after fermentation. Made using the Read on
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Junmai Ginjo sparkling sake undergoes a bottle fermentation process that naturally infuses it with delicate effervescence. This innovative style from Read on
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Showcasing the natural flavour of Hyogo's Yamadanishiki rice grain, polished until only 60% of the grain is left, this sake Read on
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Akashi-Tai Yuzushu is made by macerating yuzu, a Japanese citrus fruit, in ginjo-grade sake. Sweet and zesty, this makes a Read on
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An undiluted sake from Akashi-Tai, fuller in body and with a more concentrated flavour. Due to its undiluted nature, this Read on
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Conventional Umeshu, or plum liqueur, is made by preserving Japanese Ume plums in distilled spirits. However, Shiraume is a luxurious Read on
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The undiluted honjozo Akashi-tai is a satisfyingly full-bodied sake. This is the drink the brew masters reach for at the Read on
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Made with the European palate in mind this is an easy drinking Sake for the uninitiated. Read on
Call the sales office on 01747 827030 or email ku/oc/reebihasa//selasratcen
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