Akashi originally produced soy sauce and traded in rice. It wasn’t until 1918 that this artisanal brewery first started making sake.
Since then, Akashi has taken pride in brewing sakes with the choicest ingredients. The brewery’s proximity to the coast and their insistence of tanks with Japanese cedar wood lids leads to sea air impacting the flavour of Akashi-Tai sakes with a slightly salty and particular character. The key ingredient, however, is the yamada-nishiki variety of rice native to the region just north of Akashi.