Akashi

The history of Akashi-Tai Sake Brewery Co Ltd stretches back to the end of the Tokugawa Period between 1600-1867, when the company produced soy sauce and traded in rice.

From 1918, they made the most of their geographic location which was ideal for making fine sake. In brewing its select sakes, Akashi-Tai use only the choicest ingredients, often produced locally. For example, the company uses the yamada-nishiki variety of rice which is a superior strain that grows in the region just north of Akashi.

Sake

has played a long and distinguished role in the evolution of Japanese tradition and culture. It reflects the appreciation of the Japanese for the ebb and flow of the seasons.

Find out more on their website : https://akashi-tai.com/eng/