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.
A discrete nose with lime, lemon and straw. The palate is dry with hints of citrus flavour leading to a smooth and well balanced finish.
Best served neat.