Honjozo Genshu sake from renowned brewers, Akashi-Tai. They make this using gohyakumangoku rice (one of the most popular for sake), and it’s bottled without dilution, resulting in a full-bodied dry tipple.
An innovative sparkling sake from Akashi-Tai. The Junmai Gingjo designation indicates no alcohol was added after fermentation. Made using the traditional method, as used in Champagne, this is light, refreshing and reminiscent of Moscato d’Asti. A delicious aperitif.
