The origins of Sake go back 2500 years when rice growing became prevalent in Japan.
Rice, water rice koji and yeast are the ingredients used to create sake.
The enzymes in Koji (made from steamed rice and Koji-mould) is used to break up the starch in the rice to convert it to a fermentable sugar.
Alcohol content ranges from 13% to 18% but never above 21%
Sake has more similarities with beer production than with wine.
Rice grains are polished to remove fat and protein, revealing the core of starch. The more the rice is polished, the cleaner and fruiter, in general the final sake will become.
Akashi Tai Junmai Daiginjo Genshu Yamadanishiki Sake
Akashi Tai Ginjo Yuzushu
Akashi Tai Honjozo Tokubetsu Gohyakumangoku Sake
Akashi Tai Junmai Ginjo Sparkling Sake
Akashi Tai Daiginjo Genshu Yamadanishikin Sake
Akashi Tai Shiraume Ginjo Umeshu (Plum) Sake
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