Akashi-Tai reveals the character of hidden details throughout artisanal high-end sakes & liqueurs, both traditional and experimental, created and produced by Kimio Yonezawa, sake Master or Toji.

The style and flavour of Akashi-Tai is far from the neutral and dry image that many have of sake. When Kimio Yonezawa started to produce sake, he considered the Yamadanishiki variety perfect. Rather than try to remove the flavour of rice, he chose to reduce the rice polishing to protect the flavour and character for which he’d grown fond.

Over time, Kimio Yonezawa has perfected his production techniques. On sake, he expands his range of sakes by adding an advanced level of rice polishing. All Akashi-Tai sake grades offers a wide variety of aromas which make it easier to pair
sake with food. On liqueurs, he is sourcing locally the best quality of yuzu & ume plum whose intense flavours sublimate cocktails.

To enhance its intense flavours, Sake can be served on any occasion. As an aperitif, enjoy a sparkling sake to celebrate, during a lunch or diner, pair dry sakes with seafood : it will reveal its hidden flavoured characters.