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Akashi Tai Junmai Daiginjo uses only the very best of this variety the top grade of the most highly prized Yamada Nishiki rice grown in a district of Hyogo so renowned for fine sake making rice it was even given its own designation of Special A Zone. This fine rice is polished until only 40% of the grain remains, after which, two months are devoted to nurturing the Akashi Tai sake to completion about twice as long as most conventional sakes. Polishing away the outer portion of the rice grain results in a sake that combines rich yet crisp flavour with sophisticated aroma and depth. Limited stock.
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