Akashi Honjozo Tokubetsu Gohyakumangoku Sake 720ml

Το Tokubetsu Honjozo είναι ένα παραδοσιακό σάκε, φτιαγμένο με ρύζι υψηλής ποιότητας που έχει αλεσθεί ελαφρά για να αφαιρέσει το 40% της εξωτερικής στρώσης του ρυζιού.

Akashi Honjozo Tokubetsu Gohyakumangoku

Our Tokubetsu Honjozo is a lighter-bodied sake to which the sake master adds a small amount of alcohol prior to the filtering stage. This technique brings out the clean and savoury flavours elicited through the brewing process. Offering a longer and more robust finish, it perfectly complements a multi-course dinner.

Properties

A delicate bouquet and light notes of lemon, lime and straw. After a lively first impression, you will notice this sake’s refreshing, soft citrus flavours with a sweet, well-balanced finish.

Category: Tokubetsu Honjozo

Rice: Gohyakumangoku (Hyogo prefecture)

Rice polishing ratio: 60%

ABV: 15%

Volume: 720 ml

Serving temperature: 6-50°C

Other recommended pairings

Barbecued meats and vegetables, Lamb stew, Grilled fish and seafood, Cheeses of various strength and flavour (Comté, Cheddar)

How to Enjoy

Sake comes best served in a fine wine glass to reveal its intense flavours, with delicious floral notes and the famous Japanese “umami”. Our sakes can also be enjoyed in a traditional Ochoco and Tokkuri sake set.

Perfectly complementing a range of cuisines, it offers a moreish drinkability that can be enjoyed over several courses, or just before a meal to whet your appetite. Whether you prefer it chilled to preserve the full spectrum of flavours, or gently heated on a winter’s evening, each of our sakes has a unique flavour and strength.

Our signature recipe

Chicken supreme, pumpkin creme and sauce

Ingredients for 2 people

Chicken supreme

2 chicken supremes

1 knob of butter

1 drizzle of olive oil

Pumpkin crème

300 g of pumpkin

1/2 glass of milk

1/2 tablespoon of fresh cream

Sauce

1 chicken carcass

1 onion

1 thyme branch

50 g of butter

1/2 glass of sake

1 drizzle of olive oil

Poultry supreme

Remove the fat and the veins. Cook in olive oil, skin side down for 4 minutes over medium heat. Put weight on top so it is crispy. Add a knob of butter and flip the supreme for 2 minutes and set aside.

Sauce

In a pressure cooker, drizzle olive oil and sauté the chicken carcass. Add minced onion, thyme and slightly colour. Deglaze with sake and add water without fully covering the chicken. Bring to a boil and cook at least for 45 minutes.

Remove the carcass by filtering it with a colander. Reduce the sauce to 3/4 to reach stronger flavours. Set aside.

Pumkin crème

Coarsely chop the pumpkin and put it in a pot, cover with milk and a glass of water. Let it simmer until it is melting. Mix it up with salt and pepper. Then add the cream.

Serve

In a plate, put the supremes, pumpkin cream and verse the sauce on top of the chicken.

Each Akashi-Tai sake is a reflection of the Yonezawa family’s love for their profession and for making exceptional sake. "

Bringing Our Legacy to the World

Akashi-Tai is the best expression of everything we believe in: a true artisan sake, handmade in small batches by our Toji (Sake Master) Kimio Yonezawa and his close team of trusted craftsmen. It is the embodiment of Akashi Sake Brewery’s spirit, and a prime example of characterful sake from Hyogo – the birthplace of sake.

We use the highest quality and locally produced ingredients such as Yamadanishiki rice (considered as the noblest rice for sake) and spring water from the Akashi region.

Reflecting the brewery’s high standards, the new design of our bottles proudly shows the Akashi’s iconic “Tai” (meaning sea bream in Japanese), the lucky symbol of the brand.

Our Methods

Brewed by Hand in Small Batches

We brew using traditional methods, by hand and in small batches, the way it has been for the last decades. Every stage of the process affects the final flavour. Each rice varietal, yeast and koji-kin selected offers our sakes their own unique character.

Led by Toji Kimio Yonezawa, our whole team takes great care to choose the most perfect, flawless rice, which is then polished, rinsed, soaked, steamed and finally cooled under careful guidance.

Each subsequent step of koji making, fermentation, filtration and pasteurisation is carried out with exacting attention to detail, overseen by a small and dedicated team of artisans who are committed to imbuing every batch with the same bodied and generous flavours the Akashi-Tai sake brand is known for.