Akashi-Tai Junmai Daiginjo Genshu

This is Akashi-Tai’s “grand cru” — the flagship expression of everything the Yonezawa family and Toji Kimio Yonezawa do best. Brewed only in the mid-to-late winter months from prized Yamadanishiki rice grown right in Hyogo, the grain here is polished all the way down to 38%, and the whole batch is fermented slowly over two full months.

As a Genshu, it’s bottled undiluted — no water added after pressing — so what you get is the sake at full strength and full concentration: a medium-to-full body, a rounder mouthfeel, and a higher 16% ABV that still manages to feel elegant rather than heavy.

Tasting notes: Melon, lemon, bitter orange, green grass, and sage on the nose → a superbly balanced citrus palate with a thread of umami and a long, mineral finish

Pairs beautifully with: Sea bream carpaccio, tuna tartare, delicate white fish, or a simple cheese plate

Note: Serve chilled to let the concentration shine — a small pour goes a long way, and it’s just as happy neat as it is with a single large ice cube.