Akashi Sake Brewery pride themselves on maintaining a traditional handcrafted approach to creating the finest Japanese sake. Brewing superior sake by hand requires all five senses to perfect with the natural processes of fermentation and flavour development. Even the hushed sounds of natural fermentation at work can be heard in the cool, quiet rooms of their brewery.
The history of Akashi Sake Brewery stretches back to the end of the Tokugawa Period (1600-1867), when the company produced soy sauce and traded in rice. The company incorporated in 1918, after which it made the most of a geographic location ideal for making fine sake. Over the years, Akashi Sake Brewery has expanded and modernized its sake-brewing activities, and now produces and sells a wide variety of hand-crafted sakes.
In brewing its select sakes, Akashi Sake Brewery uses only the finest ingredients, which are all produced locally. For example, the company uses the yamada-nishiki variety of rice "a superior strain" grown in the region just north of Akashi City.
The city of Akashi has grown since its humble beginnings as a fishing village. The city is renowned throughout Japan for the delicious fish caught in the fast-moving straits just offshore. Akashi tai, or sea bream, is esteemed nationwide as the best in Japan. It is this much-lauded fish from which Akashi Sake Brewery's premium sake takes its name and logo from.
The Shiraume Ginjo Umeshu is a luxurious plum liqueur made by preserving plums in Ginjo sake made with Yamadanishiki rice. After being marinated for 6 months the fruits are removed from the tank. Once the fruits are removed the Shiraume Ginjo Umeshu is left to age for a further 2 and a half years. Rich and intense, this is a great base for cocktails.
A rich and sweet Sake with dried fruit, date, cherry and plum aromas. The palate is sweet with rich prune and almond flavours. The finish is refreshingly dry.