Akashi Tai Junmai Daiginjo Genshu Yamadanishik Sake

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.

Properties

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.

Category: Junmai Daiginjo

Rice: Yamadanishiki (grand cru, Hyogo prefecture)

Rice polishing ratio: 38%

ABV: 16%

Volume: 720 ml

Serving temperature: 7-15°C

Other recommended pairings

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.

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.

Pairing　suggestions - Our signature recipe

Sea bream carpaccio, spring onion oil, yuzu and sesame seeds

Ingredients for 2 people

Carpaccio

600 grams of sea bream

1 yuzu

1 teaspoon of sesame seeds

100 grams of Daikon

1 pinch of salt

1 pinch of black pepper

1 dash of olive oil

Spring onion oil

100 ml of any vegetable oil

1 handful of spring onions

Spring onion oil

Mix the oil and the spring onions. In a saucepan, heat the mix up to a short boil. Filter and let it cool.

Carpaccio

In a large container, place the sea bream and salt each side. Marinate for an hour. In the meantime, toast the sesame seeds. Cut the daikon into a thin brunoise. Dry the sea bream with paper towel and cut it into thin slices.

Serve

In a plate, place the slices, add the yuzu juice and zest. Add a few sesame seeds, salt, black pepper and finally the spring onion oil and a dash of olive oil.