artisanal sake, handmade in small batches by our Toji (Sake Master) Kimio Yonezawa and his close team of trusted craftsmen. It is the embodiment of Akashi Sake Brewery’s spirit, and a prime example of characterful sake from Hyogo—the birthplace of sake. We use the highest quality and locally produced ingredients such as Yamadanishiki rice (considered as the noblest rice for sake) and spring water from the Akashi region.

Like the region’s symbolic “Tai” (meaning sea bream in Japanese) that navigates the arduous straits of Akashi’s coast, our family-run brewery has survived against the fierce currents of time and change since 1856.

Embodying this spirit, we persist in our commitment to producing exceptional sakes, created from local ingredients.

“Keep swimming into the current. You never know what you might find.” Kimio Yonezawa

Akashi-Tai sake and sushi are frequently regarded as a perfect match because their flavors and textures complement each other beautifully. The silky texture of Junmai Tokubetsu sake can elevate the overall sushi dining experience by enhancing its mouthfeel. Tokubetsu Honjozo Genshu is a versatile sake that pairs beautifully with a variety of cuisines, but it truly shines when enjoyed alongside tempura.

Akashi-Tai has a wide and versatile array of sakes from classic dry sakes such as Honjozo Tokubetsu to Sparkling sake and a range of liqueurs which work particularly well in mixed drinks and cocktails. We recommend serving our sakes chilled and in a wine glass, however they also work well in your favorite cocktails. Our Daiginjo Junmai Genshu is ideal in a Cucumber Sake-tini, and our Yuzushu makes a refreshing Yuzu Spritz perfect for any summer occasion.