Akashi-Tai Junmai Daiginjo Genshu Sake

Akashi-Tai Junmai Daiginjo Genshu is the flagship of Akashi Sake Brewery, a family house founded in 1856 in the fishing town of Akashi on Osaka Bay in Hyogo Prefecture and run today by Kimio Yonezawa as both president and full-time toji. Genshu means undiluted: where most sake is cut with water before bottling, this one goes into the bottle at its natural strength of 16% ABV, so nothing is thinned out. It is brewed from Yamadanishiki, the most prized sake rice in Japan, grown in its home prefecture of Hyogo and polished to 38 percent of the grain, well past the 50 percent daiginjo threshold, with no added distilled alcohol, and the brewery still makes it by hand, measuring the data but leaving the final decisions to the brewers' senses. The brewery describes an explosion of aroma on the nose, melon, lemon, bitter orange, sage and subtle herbs, and a delicate, floral palate with lemon and bitter orange, a saline minerality and a long finish. Serve it at 7 to 15°C in a white wine glass to let the aromatics open, or in a traditional ochoko; it is also sound gently warmed. The red sea bream on the label is the fish Akashi is famous for and the brewery's namesake. Pair it with sashimi, grilled fish or oysters.

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