What is Sake?
Sake is a traditional, fermented Japanese alcoholic drink made from rice, water, yeast and koji (a unique Japanese fermentation culture used in Japan for over 2,000 years).
Sake is in fact one of the oldest alcoholic drinks on earth. The first sake-brewing facility was founded in the year 689 in Nara, Japan's historical capital. For centuries, Sake has played an important role in Japanese culture, celebrations & cuisine.
Brewed like beer but drunk like wine, Sake offers remarkable purity, balance & versatility. Unlike wine, which ferments sugar, or beer, which uses malted grains, Sake is brewed through a unique process in which rice starch is converted into sugar & alcohol simultaneously.
Where is Akashi-Tai Sake Made?
All our Sake is crafted in Akashi, in Japan's Hyogo Prefecture, on the shores of the Seto Inland Sea.
It is produced in small batches by a small team of skilled brewers, combining traditional methods with meticulous attention to detail.
We use premium Hyogo-grown Yamadanishiki rice and local spring water to create Sake that is clean, refined and expressive — a true reflection of the place it's crafted in.
What are the Main Sake Styles?
The most common Sake styles include:
- Daiginjo – Refined, pure & complex
- Ginjo – Light, aromatic & elegant
- Junmai – Rich, savoury & full-bodied
- Sparkling – Light, refreshing & delicate
- Honjozo – Rich, dry & clean
How Should I Serve Sake?
Our Sake is best served chilled in a wine glass. You can find more inspiration on our individual Sake pages and on our Cocktails page.
How Should I Store Sake?
If unopened, it’s best to store your Sake upright in a cool, dark place, ideally a fridge, to preserve its aromas & flavours.
Once open, keep your Sake refrigerated, upright, and drink within 2-3 weeks.
What are the ABV Levels of our Sake?
It depends on the style of Sake. Our Sparkling Sake is naturally light at 7% ABV, while our Dry Sake range is around 15-18% ABV, slightly higher than wine, making it easy to enjoy with meals.
Please view our individual Sake product pages to see the alcohol levels.
What is a Toji?
A Toji is the Master Brewer — the person responsible for leading the brewery team & overseeing each stage of Sake production.
Kimio Yonezawa is Akashi-Tai's owner & Toji of the brewery & fourth-generation member of the family. This combination of owner & Master Brewer is unusual & ensures a hands-on approach to quality, consistency & style.
Where Can I Buy Akashi-Tai Sake?
Visit our Where to Buy page to search for the nearest bars and retailers to you.
Is Akashi-Tai Sake free from additives, sulphites and gluten?
Our Sake is naturally gluten-free & sulphite-free & made without additives. What's more, it's vegan-friendly & has no colouring or sugar added.
What is Koji & how is it Made & Used?
Koji is a fermentation culture made from the mold Aspergillus oryzae.
It produces enzymes that convert rice starch into sugar, which allows
fermentation to take place. Koji-making is one of the most delicate stages of Sake brewing & requires careful control of temperature, humidity & time.
Can I Visit Akashi-Tai?
Yes - our visitor centre in Akashi is open year-long and welcomes guests for tastings and to browse our range of domestic and international Sake. To book a tour (only available in Japanese currently), follow this link.
