The highlight of the Akashi-Tai connoisseur range, this sake is made with top-quality yamadanishiki rice milled to 50% and is bottled undiluted. The result is a well-balanced, medium-bodied sake with stacks of fruity flavour – lemon and orange with melon and grass notes. It's got enough going on to drink on its own but isn't so heavy as to overwhelm a meal – perfect with food.
The Akashi Sake Brewery
As our iconic “Grand Cru” sake, the Junmai Daiginjo Genshu receives special care and attention from the team. The most intense flavours of the Yamadanishiki rice have been drawn out to achieve a highly floral, delicate sake with a salty palate and a rich and aromatic minerality.
A nose that offers an explosion of aromas, including melon, lemon, bitter orange, sage and subtle herbaceous notes. The palate offers a perfect balance of lemon and bitter orange to offer a long-lasting finish.
Pairing Suggestions - Tuna tartare seasoned with chilli, Ginger and sesame calamari salad, Sea bream or other grilled white fish, Pork medallions with truffle, Roasted blue lobster or other shellfish.
Category
Junmai Daiginjo
Rice - Yamadanishiki (grand cru, Hyogo prefecture)
Rice polishing ratio - 38%
Serving temperature - 7-15°C
