Akashi-Tai Junmai Tokubetsu Sake

Akashi-Tai Junmai Tokubetsu is the everyday junmai from 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. Tokubetsu means special, and here it signals a junmai made from Yamadanishiki, the top sake rice in Japan grown in its home prefecture of Hyogo, polished to 60 percent of the grain, further than an ordinary junmai requires, with no added distilled alcohol. The brewery still makes it by hand, measuring the data but leaving the final decisions to the brewers' senses, and describes it as creamy with undertones of pear and banana, rich and smooth in the mouth and full of umami while staying refreshing, bottled at 15% ABV in a 720ml bottle. It is one of the most flexible sakes in the range: serve it chilled around 6 to 10°C to keep it crisp, at room temperature for more body, or gently warmed on a cold night, in a wine glass or a traditional ochoko. The red sea bream on the label is the fish Akashi is famous for and the brewery's namesake. Pair it with grilled chicken, tempura, mushroom dishes or a cheese board.

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