|
|
 |
|
|
| Main Brand |
Akashi-tai |
| Kuramoto |
Akashi Hakko Kogyo Co.,Ltd |
| Founded |
1918 |
| Address |
9-48 Funage-cho Akashi-city, Hyogo |
| Brewery Tours |
By reservation |
|
|
|
|
 |
Since the Edo Period, the Yonezawa family has been brewing soy sauce in Akashi, a town of incredible scenic beauty described in literature dating as far back as Genji Monogatari ("The Tale of Genji").
Founded in 1919 as an offshoot of the Yonezawa family business, Akashi Hakko Kogyo continues to create its lines of shochu (sake that is distilled rather than brewed), refined sake, mirin (sweet rice wine for cooking), and umeshu (plum wine) today.
The brewery's signature sake, Akashi-tai, is named for the tai (sea bream) caught off the Akashi coast, a favorite throughout Japan for its delicious taste. All refined Akashi-tai sake is made from Hyogo Prefecture Yamada Nishiki, said to be the finest of sake rices, in order to create a robust and full-bodied sake. Junmai daiginjoshu (super-premium pure rice sake) with a spectacular aroma and robust flavor; full-bodied, robust junmaishu (pure rice sake); genmaishu made from brown rice and stored for three years - each of these Akashi Hakko Kogyo sakes deliver distinctive and unique tastes.
Crafted locally in the seaside city of Akashi, each particular sake perfectly compliments a different type of seafood dish - enjoy junmai daiginjoshu with boiled or grilled fish, junmaishu with sashimi, and genmaishu with tempura. |
|
|
|
|
|
