Akashi Tai

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. Over the years, Akashi Sake Brewery has expanded and modernized its sake-brewing activities. The city of Akashi has also grown since its humbler beginnings as a ?shing village. But the city is still known throughout Japan for the delicious ?sh caught in the fast-moving straits just offshore. In particular, Akashi tai, or sea bream, is esteemed nationwide as the best in Japan. It is this much-lauded ?sh from which Akashi Sake Brewery’s premium junmai sake Akashi-tai takes its name. In brewing its select sakes, Akashi Sake Brewery uses only the choicest ingredients, often produced locally. For example, the company uses the yamada-nishiki variety of rice – a superior strain – grown in the region just north of Akashi.