Committed to use only the best ingredients, Junmai Daiginjo Genshu Akashi-Tai is made from carefully selected Yamada Nishiki rice produced in Hyogo Prefecture, which is said to be the best rice for sake production. Remarkably, the rice milling rate, the ratio indicating the quantity of polished rice gained from a given quantity of brown rice is carefully refined to 38%. A mild fruity fragrance can be detected amid the mellow and elegant full-bodied flavor. Its characteristics can be described as the strong fragrance of melon, lemon, bitter orange, green grass and sage, exquisite balance of mineral, lemon and bitter orange flavors, and aftertaste that lasts long without disturbing. Since it is an unprocessed luxurious sake, you can directly enjoy the aroma and taste. Junmai Daiginjo Genshu Akashi-Tai is a sake that could be produced only by the 160-year-old company that has the innovation to create and propose sake with new values, while respecting the tradition of sake manufacturing technology that has been passed down from ancient times in Japan. For the bottle design, Akashi-Tai (Akashi sea bream), which is famous in Japan as the “King of Fish,” has been employed. The real Akashi sea bream is exquisite in its firm body and refined fat, and is delicious enough to be called the “king of sea bream.” The word Akashi-Tai was included in the name of the product in hope that it would be one day called the “king of Japanese sake,” just like these sea breams. Junmai Daiginjo Genshu Akashi-Tai is certified for Geographical Indication (GI) Harima given to the Japanese sake.